Stovetop, Pot (small), Colander
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.
Cook the fresh pasta according to the package instructions (in the same pot if you wish). Drain & set aside.
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.
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 & the deliciously 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 "Prosciutto Pappardelle with Soft-Boiled Egg" contains 683 Energy, 34 g of Fat, 66 g of Carbohydrates, 29 g of Protein.