Pappardelle Bawang Putih Cabai dengan Brokoli Hancur dan Telur Lembut

Instructions

1. 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. If you have an air fryer, you could make this recipe for the broccoli.
2. I use this egg cooker (affiliate link) and fill the water line to “medium.” I let the eggs rest in cold water for about 5 minutes when they’re done cooking. You can also just use a normal pot on the stove to make a 6-minute egg. Here’s more on that.
3. Cook pappardelle according to package directions.
4. 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 (it’ll be a little chunky from the miso but it’ll smooth out). 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.
5. Half the time I just end up eating these noodles over the stove in all their slippery, spicy goodness. But if you can manage, get the smashed broccoli and soft egg served up on top of a bowl of noodles, with an extra dollop of chili crisp over the eggs, and that is one beautiful meal.