Description
A delectable fusion dish combining the bold flavors of chili garlic pappardelle with smashed broccoli and soft-boiled eggs. This recipe offers a harmonious blend of spicy, savory, and umami notes, creating a satisfying and flavorful meal.
Ingredients
Pasta & Sauce:
- 8 oz pappardelle pasta (fresh or dried)
- 4 tbsp unsalted butter
- 1 garlic clove, finely minced
- 3 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp chili crisp (or more to taste)
- 1 tbsp white miso paste
- ½ cup reserved pasta cooking water
- Freshly ground black pepper, to taste
Smashed Broccoli:
- 1 large head broccoli, cut into florets
- 1 tbsp olive oil
- ½ tsp salt
- Fresh lemon juice (optional)
Soft-Boiled Eggs:
- 4 large eggs
Instructions
- Roast the broccoli: Preheat oven to 425°F. Toss broccoli with olive oil and salt, roast until tender. Smash and return for crispiness.
- Cook the pasta: Boil pappardelle until al dente, reserve pasta water, drain.
- Make the sauce: Melt butter, sauté garlic, add hoisin, honey, chili crisp, miso. Whisk in pasta water.
- Toss pasta: Combine pappardelle with sauce, season with pepper.
- Make soft-boiled eggs: Boil eggs for 6–7 mins, chill, peel.
- Assemble: Plate pappardelle, top with broccoli, egg halves. Add chili crisp, lemon.
Notes
- Use chili garlic oil for more heat or soy sauce as a hoisin substitute.
- Air-fry broccoli for a quicker option, pre-make eggs and store in the fridge.
