Nancy’s Infamous Pappardelle Recipe

Time30m

Serves4

Pappardelle Pasta with Poached Farm Egg, Meyer Lemon, Crispy Prosciutto and Caviar.

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Ingredients

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1
Prepare the Prosciutto
In a skillet over medium heat, add the prosciutto and cook until crispy, about 5-7 minutes. Remove from heat and set aside on paper towels to drain excess fat.
2
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a plate.
4
Combine Ingredients
In the same pot used for pasta, add olive oil and the zest and juice of the Meyer lemon. Add the drained pappardelle and toss to coat. If needed, add reserved pasta water to reach desired sauce consistency.
5
Plate the Dish
Divide the pappardelle among plates. Top each serving with a poached egg, crispy prosciutto, caviar, fresh parsley, and season with salt and black pepper to taste.