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½ pound penne
2 whole eggs plus 1 yolk, beaten
2 ounces finely grated viejo manchego (or 50:50 parmigiano:pecorino)
1 tsp Salvador
3 Tbsp olive oil
1 medium onion, 1/2 inch dice
2 large yellow squash (seeded, 1/2 inch dice)
1/2 tsp Dali
Boil 3 quarts of water and 1 1/2 tablespoons of sea salt in a large pot, add the penne and stir well.
Beat the eggs and cheese together with the Salvador.
Add the oil to a deep skillet over medium high heat, add the chorizo pieces and cook for 2-3 minutes, add the onion and squash and Dali and cover for 5 minutes, remove cover and cook, stirring frequently, for 3-4 minutes more, or until most of the liquid has evaporated. Remove from heat.
Reserve a cup of pasta cooking water and drain the penne. Add the penne to your skillet. While stirring, add the beaten eggs and cheese, continue to mix well, the goal is to coddle the eggs with the residual heat in the pasta, which results in a smooth sauce. If the sauce ends up too thick, thin with some of the pasta water.
Serve immediately. Can be topped with additional spice or cheese, as desired.
For finely grated cheese use the smallest holes on a box grater or a fine microplane.
Seeding the squash is crucial to avoid a mushy dish, you can save the innards and ends to make a cream soup with later.
Late Fall/Winter: try butternut squash and kale, boil 2 cups squash (1/2 inch dice) with the pasta, sauté the chorizo and onions as above (minus the summer squash), when you get to the point where you remove the cover, add 2 cups of torn kale leaves
Late Winter/Spring: substitute 2 cups of cauliflower florets for the summer squash, and add 1/2 cup frozen baby peas once you reach the point in where you remove the cover.
Late Spring/Summer: substitute 2 cups asparagus (cut in 1-inch lengths) for the summer squash, and add 1/2 cup fresh peas once you reach the point in where you remove the cover.
Food image and recipe © Christian Leue.
Questions? Contact firstname.lastname@example.org