Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs

Step 1 · Roast the Broccoli

Preheat the oven to 425 degrees. Arrange the broccoli on a sheet pan; drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and roasty. Smash each piece of broccoli with the back of a wooden spoon to create flat little crispy bites – transfer back to the oven and roast for another 5-10 minutes.

• 1 headBroccoli, cut into florets
• ½ tspSalt

Step 2 · Cook the Eggs

Use an egg cooker and fill the water line to “medium.” Let the eggs rest in cold water for about 5 minutes when they’re done cooking. Alternatively, use a pot on the stove to make a 6-minute egg.

• ½ cupWater, reserved cooking
• ×4Eggs

Step 3 · Cook the Pasta

Cook pappardelle according to package directions.

Step 4 · Make the Sauce

Melt butter in a large skillet over medium heat. Add garlic; cook until soft and fragrant. Add hoisin, honey, chili oil, and miso; whisk until mostly incorporated. Add reserved pasta water and let it come to a gentle simmer; add pasta and continue to cook for 3-5 minutes until the sauce is coating all of the bits of pasta.

• 1 cloveGarlic, minced
• 1 tbspHoney
• 8 ozPasta
• ½ cupWater, reserved cooking

Step 5 · Assemble and Serve

Serve the smashed broccoli and soft egg on top of a bowl of noodles, with an extra dollop of chili crisp over the eggs.

• 1 headBroccoli, cut into florets
• 1 tbspChili Crisp
• 1 tbspChili Crisp
• ×4Eggs