INGREDIENTS

• 1 cup breadcrumbs, preferably fresh
• 1 clove garlic
• The leaves from 1 stem of rosemary
• 3 tablespoons sliced almonds
• 1/4 cup grated Parmigiano Reggiano
• Salt and pepper
• 1 tablespoon unsalted butter, plus 3 tablespoons
• 1 pound rigatoni

PROCEDURE

In the food processor, blitz together the breadcrumbs, garlic, rosemary, almonds, Parmigiano Reggiano, and salt and pepper until everything is equally combined.  Add 1 tablespoon of butter, and pulse until the butter is evenly distributed into the crumbs (just don’t over blitz it, or it will turn into a ball).  Place the mixture in a sauté pan over medium heat, and toast, stirring often, until the crumbs are golden brown, about 10 minutes. Meanwhile, cook the rigatoni according to package directions in a bit pot of salted water.  Reserve 1 cup of cooking water before draining the al dente pasta.  Add the water back to the empty pasta pot, and bring to a simmer.  Cube the remaining cold butter, and whisk it in a little at a time, to create a milky emulsion.  Immediately take off the heat once all the butter is incorporated.  Stir in the rigatoni and season with salt and pepper.  Pour into a serving bowl, and top with the breadcrumb mixture, extra Parmigiano Reggiano, and torn rosemary leaves.print this recipe