Jow - Recipe: Prosciutto Pappardelle with Soft-Boiled Egg

Prosciutto Pappardelle with Soft-Boiled Egg

A fresh take on a classic carbonara!

Victoire
2 minutesPrep time
8 minutesCook time
683 cal.Per serving
  

Utensils

Stovetop, Pot (small), Colander

recipe

Egg

Step 1

Cook the eggs in a pot of gently boiling water for 6 minutes. Then plunge into a bowl of icy cold water to stop the cooking. Set the bowl aside.

Pasta (pappardelle)

Step 2

Cook the fresh pasta according to the package instructions (in the same pot if you wish). Drain & set aside.

Ricotta cheese
Heavy cream

Step 3

Warm the same empty pot over medium-low heat. Add the cream & ricotta (can substitute sour cream or cream cheese in a bind). Bring to a simmer. Season with salt & pepper.

Egg

Step 4

Add the drained pasta & mix together. Remove from heat. Carefully peel the eggs.

Basil (fresh)
Prosciutto

Step 5

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

Nutrition facts

Average estimated amount for one serving

Energy683 cal.
Fat34g
Carbohydrates66g
Protein29g

On average, one serving of the recipe "Prosciutto Pappardelle with Soft-Boiled Egg" contains 683 Energy, 34 g of Fat, 66 g of Carbohydrates, 29 g of Protein.

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