Pappardelle all’ uovo with spring onions and cream

A fresh ingredient like a spring onion can be distinctive enough to carry the weight of an entire recipe.

Here, the spring onion finds an ally in the sun-dried tomato, which in turn brings in a rich, slightly sour taste to a recipe that was sweeter because of the cream and onions…

Laziness Factor: 1

[where 0 is taking a shower and 4 is discovering philosophy]

Ingredients for 4 persons:

– 500g pappardelle all’uovo

– 2 spring onions

– 4 sun-dried tomatoes

– 200g of low-fat cream

– some cayenne pepper

– salt, olive oil

 

1.

Boil the papardelle in salted water according to the cooking instructions.

 

2.

Finely chop the spring onions.

 

3.

Put the spring onions in a pan with olive oil and sauté until the white part turns clearer.

 

4.

Slice the tomatoes in long slices.

 

5.

Turn the heat down, add the cream and the sun-dried tomatoes into the pan. Season with the cayenne pepper.

 

6.

Drain the papardelle and add the directly into the pan. Stir and serve.

 

Alternative lazy scenario:

If you’re out of spring onions, try a red onion and some parsley instead.

 

 

Here is a video version of this recipe:

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