Stovetop, Pot (small), Colander
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.
Cook the pasta according to package instructions. Then drain the cooked pasta & set aside.
Warm the pasta pot over medium-low heat. Add the cream & ricotta. Stir & bring to a simmer. Season with salt & pepper.
Add the drained pasta & mix together. Remove from heat.
Carefully peel the eggs.
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!
Average estimated amount for one serving
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.