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"  Michael White; Osteria Morini, N.Y.C. When I get home from work, I go straight to the fridge. Typically my fit Italian wife bans carbs from the cupboard, which doesn&amp;#039;t give me anxiety considering I&amp;#039;m surrounded by bread and pasta all day. But when it&amp;#039;s up to me, I gravitate toward the one ingredient I always have on hand: mortadella. It&amp;#039;s king in the White household. Then, depending on how much time and energy I have, I decide what to do with it. On many nights that means a sloppy bowl of pasta with mortadella rag\u00F9. It&amp;#039;s a quick sauce, and the only trick comes in adding the egg to the hot pasta \u2014 you just have to be sure it doesn&amp;#039;t overcook. I eat this rich goodness in a big plastic Chinese bowl and indulge using chopsticks while watching late-night reruns of Diners, Drive-ins and Dives. \u2022 1/2 tbsp unsalted butter \u2022 1/4 lb thinly sliced mortadella, rolled and thinly cut on the diagonal (the fancy name is chiffonade) \u2022 \u00BE cup heavy cream with a pinch grated nutmeg \u2022 1/4 lb dried penne rigate pasta, cooked in abundantly salted boiling water until almost al dente, about 10 to 11 minutes \u2022 1 egg yolk \u2022 Salt and freshly ground black pepper to taste \u2022 Freshly grated Parmigiano-Reggiano to taste &amp;amp;gt; Equipment: A large heavy saucepan &amp;amp;gt; Temperature: Medium-low heat &amp;amp;gt; Melt the butter until it begins to foam. Add the mortadella and warm until the fat becomes translucent, about 4 minutes. Add the heavy cream and bring to a simmer for 1 to 2 minutes. Remove from heat. Once the sauce cools a bit, add the pasta and stir to combine. Make a small well on top of the penne. Add egg yolk and a twist of pepper, and stir rapidly with the back of a wooden spoon to incorporate the egg into the sauce. (This is called tempering, which ensures that the egg doesn&amp;#039;t overcook.) Season to taste with salt. Add grated cheese and toss. Eat immediately. Serves 1. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a15222/ragu-di-mortadella/>