Name: Chili Garlic Pappardelle with Crispy Broccoli & Eggs
Prep time: 35 min
Total time: 35 min
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 for topping

This chili garlic pappardelle recipe is an explosion of flavor and texture, designed to impress even the most discerning palates. It masterfully combines the richness of silky pappardelle with the satisfying crunch of smashed broccoli and the decadent creaminess of perfectly cooked soft-boiled eggs. The star of this dish is its vibrant chili garlic sauce, bringing together savory, sweet, and spicy notes for an unforgettable meal. Ideal for a weeknight dinner that feels special or for entertaining guests, this recipe offers a unique twist on classic pasta dishes. The process is straightforward, making gourmet-level pasta accessible for home cooks. Get ready to elevate your pasta game with this spectacular chili garlic creation.

⏱ Time: 35 min

👥 Servings: 2-3

📊 Level: Medium

🥗 10 ingredients

Chili Garlic Pappardelle with Crispy Broccoli & Eggs

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Prep Time 35

Total Time 35

Servings: 3

Ingredients Method Notes

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 for topping

Method

Preheat oven to 425°F (220°C). Arrange broccoli florets on a baking sheet, drizzle with olive oil, and sprinkle with salt.
Roast broccoli for 20-25 minutes until tender. Smash each piece with a spoon to create flat, crispy bites. Return to oven for another 5-10 minutes until crisp.
Prepare soft-boiled eggs: Cook for 6 minutes for a runny yolk, then immediately transfer to ice water for 5 minutes. Peel gently.
Cook pappardelle according to package directions until al dente.
While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
Whisk in hoisin sauce, honey, chili crisp, and white miso until mostly combined. Add reserved pasta water and bring to a gentle simmer.
Add cooked pappardelle to the skillet with the sauce. Toss gently for 3-5 minutes until the pasta is well-coated and the sauce has thickened slightly.
Serve immediately, topping each bowl with the smashed crispy broccoli, a soft-boiled egg, and an extra drizzle of chili crisp if desired.

Notes

– For extra crispy broccoli, ensure it’s well-drained and not overcrowded on the baking sheet.
– Adjust the chili crisp to your preferred spice level; start with less and add more if needed.
– Don’t skip the pasta water! Its starchiness helps the sauce emulsify and cling beautifully to the noodles.
– Serve immediately for the best texture contrast between the hot pasta and the cool egg yolk.

Pro tips

For extra crispy broccoli, ensure it’s well-drained and not overcrowded on the baking sheet.
Adjust the chili crisp to your preferred spice level; start with less and add more if needed.
Don’t skip the pasta water! Its starchiness helps the sauce emulsify and cling beautifully to the noodles.
Serve immediately for the best texture contrast between the hot pasta and the cool egg yolk.

This chili garlic pappardelle offers a unique culinary experience, blending textures and tastes with ease. Enjoy this flavor-packed dish and impress your guests or treat yourself to an extraordinary meal.

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