Big noodles, big flavor, zero drama. This Chili-Garlic Pappardelle tosses silky ribbons of pasta with a quick pan sauce of olive oil, plenty of garlic, red pepper flakes, and a squeeze of lemon. Broccoli gets the hot-and-fast treatment—charred until sweet and a little smoky—so it stands up to the heat without going mushy. A knob of butter makes it glossy, a shower of Parmesan (or Pecorino) brings salt and tang, and toasted breadcrumbs add crunch that keeps every bite interesting. It’s pantry-friendly, weeknight-easy, and wildly satisfying—spicy enough to wake things up, but balanced with citrus and cheese. Add more chili if you like a kick, sub broccolini if that’s what you’ve got, and finish with extra lemon zest and black pepper. Bowl. Fork. Happiness.
Why This Recipe Works
- Speed Demon: Faster than waiting for takeout, but with flavors that linger long after the last bite.
- Pantry Hero: Simple ingredients you likely already have, transformed into something extraordinary.
- Endlessly Adaptable: Want it spicier? Swap the greens? Add protein? Consider it done.
- Texture Play: Blanched broccoli stays crisp, pappardelle soaks up every drop of that garlicky goodness, and that egg? Pure silk.
The Story Behind the Sauce
Pappardelle, those wide, luxurious ribbons of pasta, hail from Tuscany, where they’re traditionally paired with rich, slow-cooked sauces. But here’s the thing—they’re also perfect for lighter, oil-based sauces like this one. The broad surface area means every bite is coated in that spicy, garlicky goodness, while the sturdy texture holds up beautifully against the crisp broccoli and that luscious egg.
Essential Ingredients & Tools
For the Pasta & Broccoli
- 8 ounces (225g) pappardelle pasta – Dried or fresh, but those wide ribbons are non-negotiable. If unavailable, fettuccine works in a pinch.
- 1 large head broccoli (about 1 lb / 450g) – Cut into small, bite-sized florets for even cooking.
For the Garlic-Chili Oil (The Heart of the Dish)
- 1/4 cup (60ml) extra virgin olive oil – The good stuff, because this is where the flavor lives.
- 4–5 large garlic cloves – Thinly sliced or minced, because we want every bit of that garlicky punch.
- 1–2 teaspoons red chili flakes – Adjust to your heat tolerance, but don’t be shy.
The Finishing Touches
- 4 large eggs – Room temperature is key for even cooking.
- 1/2 cup (40g) grated Parmesan – Plus extra for showering over the top like the decadent garnish it is.
- Kosher salt & freshly ground black pepper – Because seasoning is everything.
- 1/2 lemon (optional) – A little zest and juice can brighten the whole dish.
Tools You’ll Need
- Large pot – For boiling pasta and blanching broccoli.
- 12-inch skillet – Where the magic happens (garlic infusion, egg frying, and final assembly). A 10-inch skillet works if that’s all you have.
- Slotted spoon – For rescuing broccoli and pasta from their boiling baths. A fork or tongs can substitute in a pinch.
- Tongs – Because nobody likes fishing for slippery pasta with a fork.
- Microplane – For grating Parmesan and lemon zest with finesse. A fine cheese grater works too.
How to Make Chili Garlic Pappardelle with Broccoli & Eggs
- Blanch the Broccoli:
Bring a large pot of heavily salted water (think seawater) to a rolling boil. The salt isn’t just for flavor—it helps the broccoli retain its vibrant green hue. Toss in the 1 lb (450g) broccoli florets and let them dance in the boiling water for exactly 2 minutes. This quick blanch softens the stems just enough while keeping them crisp-tender. Immediately transfer them to a plate in a single layer (no piling—steam is the enemy of crunch). - Cook the Pasta:
In that same pot of now-flavored water (thanks, broccoli minerals!), cook the 8 oz (225g) pappardelle, stirring occasionally to prevent sticking. Start testing for doneness 1 minute before the package suggests—you want it al dente, with just a bit of bite. Before draining, reserve 1 cup of that starchy pasta water. This is liquid gold, the secret to a silky, emulsified sauce. - Infuse the Oil:
Heat the 1/4 cup (60ml) olive oil in your skillet over medium-low heat (too high, and the garlic will burn, turning bitter). Add the 4–5 garlic cloves and 1–2 tsp chili flakes, stirring frequently for 3–4 minutes until the garlic is fragrant and just turning pale gold. If it starts browning, pull the skillet off the heat—the residual warmth will finish the job without crossing into burnt territory. - Fry the Eggs:
Push the infused oil to one side of the skillet. Crank the heat up to medium, add a splash of fresh oil if needed, and crack in the 4 eggs. For runny yolks, let them cook undisturbed for 2–3 minutes until the whites are set. For extra crispy edges, spoon some of that hot oil over the whites (a technique called basting that feels fancy but is dead simple). - Bring It All Together:
Return the skillet to medium heat. Add the cooked pasta, blanched broccoli, 1/4 cup of that reserved pasta water, and the 1/2 cup (40g) Parmesan. Toss everything vigorously for 1–2 minutes—the starch in the water will emulsify with the oil and cheese, creating a sauce that clings to every strand. If it looks dry, add more water a tablespoon at a time. - Plate with Purpose:
Divide the pasta among warmed bowls (cold plates dull flavors, and we’re not about that life). Top each with a fried egg, another snowfall of Parmesan, and a twist of black pepper. The moment you break that yolk and it cascades over the pasta? Pure bliss.
Pro Technique
Mastering the Garlic-Chili Oil
The secret here is low and slow. Garlic’s pungent edge mellows into something sweet and complex when given time to infuse gently. Chili flakes release their heat without turning acrid. Watch for tiny bubbles around the garlic—that’s your cue the oil is at the perfect temperature (around 250°F/120°C). For an extra layer of depth, toss in a smashed anchovy or a rosemary sprig during infusion, then fish it out before serving.
Egg Excellence
A hot-but-not-smoking skillet is the key to eggs with crispy edges and liquid gold yolks. Crack each egg into a small bowl first to avoid shell surprises and ensure a clean pour. For sunny-side-up perfection, cover the skillet for the last 30 seconds—the steam gently sets the top whites while keeping the yolk gloriously runny.
Chef’s Wisdom
Broccoli: The Crisp-Tender Tightrope
Overcooked broccoli is a tragedy—it turns mushy as its cell walls break down. Blanching for 2 minutes in heavily salted water is the sweet spot: it partially cooks the exterior while keeping the core firm. Spreading the florets out immediately post-blanch is crucial—stacking them traps steam, leading to sogginess.
Pasta Water: The Unsung Hero
Starchy pasta water is the glue that binds oil and cheese into a silky sauce. Always reserve more than you think you’ll need—evaporation during tossing can leave you high and dry.
Storage & Freshness Guide
Short-Term Storage
Leftover pasta and broccoli (sans eggs) can hang out in an airtight container for up to 2 days. To prevent clumping, toss with a teaspoon of olive oil before refrigerating. Reheat gently in a skillet with 1–2 tablespoons of water, stirring frequently.
Eggs: A Fresh Affair
Fried eggs don’t reheat well—the yolks solidify and the whites turn rubbery. For leftovers, fry fresh eggs when serving. Store raw eggs in their original carton on a refrigerator shelf (not the door, where temperature fluctuates) at 40°F/4°C or below for up to 5 weeks.
Freezing? Proceed with Caution
While you can freeze the pasta-broccoli mix, the texture takes a hit. Broccoli becomes watery upon thawing, and pappardelle loses its satisfying bite. If you must, freeze in a single layer on a baking sheet before transferring to a bag to minimize ice crystals.
Nutrition Profile
This dish strikes a beautiful balance between carbs, protein, and healthy fats, with broccoli bringing fiber, vitamin C, and vitamin K to the party.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 22g |
| Carbohydrates | 55g |
| Fat | 24g |
| Fiber | 6g |
Ingredient Variations and Their Impact
Greens Galore
Swap: Replace broccoli with 2 cups chopped kale or spinach. Sauté directly in the garlic oil—no blanching needed.
Upgrade: Massage kale with olive oil and salt first to tenderize its fibers.
Protein Power
Swap: Add 1 lb peeled shrimp or diced chicken breast after infusing the oil. Cook until opaque (shrimp) or 165°F/74°C (chicken).
Upgrade: Marinate the protein in lemon zest and chili flakes for 15 minutes beforehand.
Gluten-Free Goodness
Swap: Use brown rice or chickpea pappardelle. Note: GF pasta requires more stirring and a shorter cook time.
Upgrade: Toss with toasted almond flour instead of Parmesan for nutty depth.
Vegan Vibes
Swap: Skip the eggs and cheese. Use crispy tofu and nutritional yeast for umami.
Upgrade: Drizzle with truffle oil post-plating for a touch of luxury.
Spicy Arrabbiata Twist
Swap: Stir in 1/2 cup arrabbiata sauce with the pasta water for a tomato-based heat.
Upgrade: Garnish with fresh basil to cut through the richness.
Perfect Pairings
Complementary Dishes
- Garlic Bread with Parsley: The crunch contrasts the pasta’s silkiness, while parsley’s freshness balances the chili heat. Serve warm for maximum aroma.
- Arugula Salad with Lemon Vinaigrette: Peppery arugula and acidic dressing cut through the dish’s richness. Toss just before serving to keep it crisp.
Drinks
- Pinot Grigio: Its citrus notes and minerality complement the garlic and chili without overpowering. Chill to 50°F/10°C for ideal balance.
- Sparkling Water with Lime: Effervescence cleanses the palate between bites. Add a pinch of salt to enhance hydration.
Something Sweet
- Lemon Sorbet: Bright acidity resets the palate after spicy, savory flavors. Serve in chilled glasses for contrast.
- Dark Chocolate Almond Clusters: Bittersweet cocoa and crunchy nuts provide a satisfying finish without heaviness.
FAQs
Q: Can I make this spicier?
A: Absolutely! Crank up the chili flakes or add a pinch of cayenne for extra heat.
Q: Vegan substitute for eggs?
A: Crispy tofu and a sprinkle of nutritional yeast will do the trick.
Q: Can I use frozen broccoli?
A: Yes! Thaw and pat it dry, then sauté directly—skip the blanching step.
Why This Recipe WorksChili-Garlic Pappardelle with Charred Broccoli
Whip up Chili Garlic Pappardelle with Broccoli & Eggs—a bold, comforting dish ready in minutes. Perfect for weeknight dinners! Get the recipe now.
Ingredients
For the Pasta & Broccoli
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8 ounces pappardelle pasta (225g)
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1 large head broccoli (about 1 lb / 450g, cut into small florets)
For the Garlic-Chili Oil
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1/4 cup extra virgin olive oil (60ml)
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4–5 large garlic cloves (thinly sliced or minced)
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1–2 teaspoons red chili flakes
For Finishing
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4 large eggs
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1/2 cup grated Parmesan (40g)
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Kosher salt & freshly ground black pepper
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1/2 lemon (optional)
Instructions
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Bring a large pot of heavily salted water to a boil. Blanch 1 lb (450g) broccoli florets for 2 minutes, then transfer to a plate.01
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In the same pot, cook 8 oz (225g) pappardelle until al dente. Reserve 1 cup pasta water before draining.02
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Heat 1/4 cup (60ml) olive oil in a skillet over medium-low. Add 4–5 garlic cloves and 1–2 tsp chili flakes, stirring for 3–4 minutes until fragrant.03
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Push oil to one side. Increase heat to medium, add 4 eggs, and cook for 2–3 minutes for runny yolks.04
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Return skillet to medium heat. Add pasta, broccoli, 1/4 cup reserved pasta water, and 1/2 cup (40g) Parmesan. Toss for 1–2 minutes.05
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Divide among bowls, top with fried eggs, extra Parmesan, and black pepper.06
