Quick Cream Pappardelle with Fried Egg

Cook time 15 minutes
Servings 2


200g fresh pappardelle

20g butter

1 tsp Extra Virgin Olive Oil

200ml pouring cream

1 small handful of fresh grated Parmesan, plus extra to garnish

2 eggs

Salt and freshly cracked pepper

Quick Cream Pappardelle with Fried Egg


Bring a large pot of salted water to the boil. Cook pasta as per packet instructions.

In another pan, heat a small knob of the butter and extra virgin olive oil in a medium to small pan over a medium heat and spread around the pan. Add the eggs and cook until the white have just set. Remove from pan and keep warm.

Heat the remaining butter in the pan and once melted add a generous amount of pepper. Then add the cream. Bring to a gentle boil until it thickens enough to coat the back of a wooden spoon. Season sauce with a pinch of salt. Strain pasta and toss through the sauce. Remove pan from heat and add parmesan.

Serve with egg on top and extra parmesan.