Pappardelle with Prosciutto & Soft-Boiled Egg
Very easy
Victoire
Victoire

Pappardelle with Prosciutto & Soft-Boiled Egg

2 minutesPrep time

8 minutesCook time

583 cal.Per serving

Ingredients for 1

Pasta (pappardelle)

2.5 oz

Pasta (pappardelle)

Prosciutto

2 slices

Prosciutto

Heavy cream

1/8 cup

Heavy cream

Ricotta cheese

1/8 cup

Ricotta cheese

Egg

1

Egg

Basil (fresh)

optional

1 tbsp

Basil (fresh)

Utensils

Stovetop, Pot (small), Colander

recipe

  • 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.
  • Step 2
    Cook the pasta according to package instructions. Then drain the cooked pasta & set aside.
  • Step 3
    Warm the pasta pot over medium-low heat. Add the cream & ricotta. Stir & bring to a simmer. Season with salt & pepper.
  • Step 4
    Add the drained pasta & mix together. Remove from heat.
  • Step 5
    Carefully peel the eggs.
  • 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!