Name: Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 8 ounces DeLallo Egg Pappardelle; 4 tablespoons butter; 1 clove garlic, minced; 3 tablespoons hoisin sauce; 1 tablespoon honey; 1 tablespoon chili crisp (more to taste); 1 tablespoon white miso; 1/2 cup reserved pasta cooking water; Freshly ground black pepper, to taste; 1 tablespoon chili crisp (optional for topping); 1 head broccoli, cut into florets (about 4 cups); 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil; 1/2 teaspoon salt; 4 eggs

Ingredients

8 ounces DeLallo Egg Pappardelle

4 tablespoons butter

1 clove garlic, minced

3 tablespoons hoisin sauce

1 tablespoon honey

1 tablespoon chili crisp (more to taste)

1 tablespoon white miso

1/2 cup reserved cooking water

Freshly ground black pepper, to taste

1 tablespoon chili crisp (optional for topping)

1 head of broccoli, cut into florets (about 4 cups)

1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil

1/2 teaspoon salt

4 eggs

Instructions

Step 1: Preheat your oven to 425°F (220°C). Arrange the broccoli florets on a sheet pan, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until softened and slightly browned.

Step 2: Remove the broccoli from the oven and gently smash each piece with the back of a wooden spoon to create small crispy bites. Return the pan to the oven and roast for another 5-10 minutes until crisp.

Step 3: Cook the eggs to a soft-boiled consistency. You can use an egg cooker set to medium or boil eggs in a pot for about 6 minutes, then transfer them to cold water to stop cooking and make peeling easier.

Step 4: Cook the pappardelle according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining.

Step 5: In a large skillet over medium heat, melt the butter. Add minced garlic and cook until fragrant and soft, about 1-2 minutes.

Step 6: Stir in hoisin sauce, honey, chili crisp, and white miso. Whisk the mixture until mostly combined, noting it may remain slightly chunky from the miso.

Step 7: Pour in the reserved pasta water and bring the sauce to a gentle simmer. Add the cooked pappardelle to the skillet and toss for 3-5 minutes, allowing the sauce to thoroughly coat the pasta.

Step 8: Serve the noodles topped with smashed broccoli and soft-boiled eggs. Add an extra dollop of chili crisp over the eggs for an added spicy kick if desired.

Tips & Variations

For extra crunch, try roasting the broccoli in an air fryer instead of the oven.

If you prefer less heat, reduce the amount of chili crisp or omit it entirely from the sauce.

Use other greens like kale or Brussels sprouts if you want a different vegetable option.

Soft-boiled eggs can be swapped for poached eggs for a similar creamy texture.

Reserve some pasta water to adjust sauce consistency as needed for a silky finish.

FAQs

Can I use a different type of pasta for this recipe?

Yes, while pappardelle provides a wide, flat surface perfect for the sauce, you can substitute with fettuccine, tagliatelle, or even spaghetti if that’s what you have on hand.

How do I know when the eggs are soft-boiled perfectly?

A perfect soft-boiled egg has a firm white and a runny yolk. Cooking for about 6 minutes in boiling water usually achieves this, but times may vary slightly depending on egg size and altitude.