Pappardelle with Prosciutto & Soft-Boiled Egg

Be the first to review

The key to fancy pasta in under 15 min = a jammy, oozy soft-boiled egg!

Victoire
Victoire
406

2 minutes

Prep time

8 minutes

Cook time

583 cal.

Per serving

Utensils

Stovetop, Pot (small), Colander

recipe

Egg

Step 1

Add the eggs to a pot of gently boiling water. Cook for 6 min. Remove the eggs & plunge into a bowl of icy cold water to stop the cooking. Set the bowl aside.

Pasta (pappardelle)

Step 2

Cook the pasta according to package instructions. Then drain the cooked pasta & set aside.

Ricotta cheese
Heavy cream

Step 3

Warm the pasta pot over medium-low heat. Add the cream & ricotta. Stir & bring to a simmer. Season with salt & pepper.

Pasta (pappardelle)

Step 4

Add the drained pasta & mix together. Remove from heat.

Egg

Step 5

Carefully peel the eggs.

Basil (fresh)
Prosciutto
Egg

Step 6

Serve the pasta topped with slices of prosciutto, a drizzle of olive oil & oozy eggs. Season with salt & pepper. Add fresh basil leaves (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy583 cal.
Fat29 g
Carbohydrates54 g
Protein25 g
Fiber2 g

On average, one serving of the recipe "Pappardelle with Prosciutto & Soft-Boiled Egg" contains 583 Energy, 29 g of Fat, 54 g of Carbohydrates, 25 g of Protein, 2 g of Fiber.

Any feedback you want to share with us on this recipe?Write a review
Pappardelle with Prosciutto & Soft-Boiled Egg
Very easy