Name: Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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 of 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

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 degrees Fahrenheit. Spread 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: Using the back of a wooden spoon, gently smash each piece of broccoli to create flat, crispy bites. Return them to the oven and roast for an additional 5–10 minutes until crispy. Alternatively, you can use an air fryer for this step.

Step 3: Cook your eggs to soft-boiled doneness. If you have an egg cooker, fill it to the medium water line and cook as directed, then let the eggs rest in cold water for 5 minutes. Otherwise, boil eggs for about 6 minutes, then cool.

Step 4: Cook the pappardelle according to package directions. 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 soft and fragrant.

Step 6: Stir in hoisin sauce, honey, chili crisp, and white miso. Whisk together until mostly smooth, keeping in mind the miso may cause some chunkiness that will even out.

Step 7: Add the reserved pasta water and bring to a gentle simmer. Add the cooked pasta and cook for 3–5 minutes, stirring to coat the noodles thoroughly with the sauce.

Step 8: Serve the pappardelle topped with smashed broccoli and soft-boiled eggs. Add an extra dollop of chili crisp over the eggs if desired for more heat and flavor.

Tips & Variations

Use homemade chili crisp or your favorite store-bought brand to adjust the spice level to your preference.

For a vegan version, substitute butter with olive oil and omit the eggs or replace with tofu scramble.

Try adding toasted sesame seeds or chopped scallions on top for extra crunch and freshness.

If short on time, steam the broccoli instead of roasting, though roasting adds more depth of flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce. Reheat broccoli separately if you want to retain some crispness. Soft eggs are best eaten fresh but can be reheated briefly in hot water.

FAQs

Can I use other types of pasta for this recipe?

Yes, while pappardelle is ideal for its wide ribbons that hold the sauce well, you can substitute with fettuccine, tagliatelle, or even spaghetti if needed.

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

Soft-boiled eggs typically have set whites with a slightly runny yolk. Boiling for about 6 minutes usually achieves this, but times may vary depending on egg size and altitude. Cooling eggs immediately in cold water stops cooking.