Pappardelle with Prosciutto & Soft-Boiled Egg

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

Victoire
Victoire
581

2 minutes

Prep time

8 minutes

Cook time

583 cal.

Per serving

Utensils

Stovetop, Pot (small), Colander, Knife

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

View nutritional information

Energy583 cal.
Fat29 g
Carbohydrates54 g
Protein25 g
Fiber2 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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.

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Pappardelle with Prosciutto & Soft-Boiled Egg
Very easy