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Pappardelle with Marinated Egg Yolk
4.9 from 261 votes

Pappardelle with Marinated Egg Yolk

This Pappardelle with Marinated Egg Yolk combines wide ribbon pasta cooked al dente, sautéed country-style sausage, and a flavorful sauce enriched with chicken broth and white wine. The dish is finished with fresh parsley and a pat of butter for richness. A distinctive element is the marinated egg yolk, which adds a creamy and savory dimension when served atop the pasta. The rocket oil made from blended arugula and olive oil offers a peppery, bright accent to the savory components.

Prep Time
5 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 1 serving
Course: Main Course
Cuisine: Italian

Ingredients

Pappardelle:
  • 100 gr pappardelle
  • 100 gr sausage country style
  • 30 gr butter
  • 150 gr chicken broth
  • 30 ml white wine
  • parsley chopped, fresh
  • salt
  • black pepper
  • seeds optional
Rocket oil:
  • 150 gr arugula fresh (rocket is UK name
  • 450 gr extra virgin olive oil
Marinated egg yolk:
  • 1 egg
  • salt

Instructions

How to Prepare the Pasta:
    Cup of Yum
  1. Fill a saucepan with water and bring it to the boil over a medium heat.
  2. When boiling, add a pinch of salt and the pappardelle pasta. Boil for 5-6 minutes.
  3. Dice the country sausage and add it to a frying pan, then sauté for a few minutes.
  4. Add the white wine to the sautéed sausage and let it evaporate. Then add the chicken broth. Simmer on a low to medium heat until the broth has begun to thicken.
  5. Strain the pappardelle pasta and add it to the pan with the sausage. Mix well.
  6. Sprinkle with freshly chopped parsley, butter, salt, and pepper. Mix well.
How to Make the Rocket Oil:
  1. Put the extra virgin olive oil in a saucepan. Heat the oil until it has reached approximately 80 °C/ 176 ℉. Use a cooking thermometer to measure the temperature.
  2. When you reached the indicated temperature put the oil and the fresh rocket in a blender. Blend well.
  3. Strain through a cloth or coffee filter paper.
How to Marinate the Egg Yolk:
  1. Remove the egg white from the egg yolk.
  2. Place the egg yolk in a dish and cover it with salt but do not cover the pan.
  3. After approximately one hour, turn the egg yolk over and cover it with salt again. Let it rest for another hour.
  4. When the time is up, wash off the salt under running tap water and place the egg yolk in the center of the pappardelle dish.

Notes