Stovetop, Pot (small), Colander, Knife
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!
View nutritional information
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.