Description
Slippery, wide noodles tossed in a savory miso-butter sauce with spicy chili crisp, served with smashed roasted broccoli and jammy soft-boiled eggs.
Ingredients
- 8 oz egg pappardelle pasta
- 1 head broccoli, cut into florets
- 4 large eggs
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 clove garlic, minced
- 1 tbsp white miso paste
- 3 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp chili crisp (plus more for serving)
- 1/2 cup pasta water (reserved)
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F. Toss broccoli with olive oil and salt on a baking sheet. Roast for 20 minutes, smash florets flat with a spoon, and roast for another 8-10 minutes until crispy.
- Boil eggs for 6 minutes for soft-boiled centers, then transfer to an ice bath. Peel and set aside.
- Cook pappardelle in salted boiling water according to package instructions. Reserve 1/2 cup of starchy pasta water before draining.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Whisk in hoisin, honey, chili crisp, and miso paste. Add the reserved pasta water and simmer until the sauce emulsifies.
- Add the cooked pasta to the skillet and toss vigorously for 2-3 minutes until the noodles are well coated. Serve topped with broccoli and eggs.
Notes
If you don’t have pappardelle, fettuccine or tagliatelle work well too. Adjust the amount of chili crisp to control the spice level.
- Prep Time: 12 min
- Resting Time: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 210mg
Keywords: chili garlic pappardelle, spicy miso pasta, easy noodle recipe, vegetarian dinner, quick pasta