Creamy rigatoni recipe

500 g (1 lb) rigatoni
salt
1 tablespoon vegetable oil
150 g (5 oz) butter
100 g (4 oz) button mushrooms, sliced
150 ml (1/4 pint) single cream
2 egg yolks
75 g (3 oz) Parmesan cheese, grated
pinch of freshly grated nutmeg
freshly ground black pepper
100 g (4 oz) frozen peas, cooked

method
1. Bring a large saucepan of salted water to the boil. Add the rigatoni and oil, lower the heat and simmer for about 12 minutes until just tender.

2. Meanwhile, melt 25 g (1 oz) butter in a frying-pan. Add the mushrooms and fry over moderate heat until just tender. Set aside.

3. Make the sauce: melt the remaining butter in a large saucepan. Remove from the heat and set aside. In a bowl, quickly mix the cream, egg yolks and Parmesan with the nutmeg. Season with salt and plenty of pepper. Add this mixture to the melted butter in the pan and stir well.

4. When the rigatoni is nearly cooked, set the saucepan with the sauce mixture over very low heat to warm it through slightly.

5. Drain the cooked rigatoni, add to the cream sauce with the peas and the mushrooms and stir continuously for a few seconds, then pile into warmed individual serving dishes and serve at once.