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Recipe details

parmesan fried egg carbonara

EN RU

Creamy pappardelle carbonara topped with eggs fried over crisp parmesan.

≈ 306 kcal/100 g · ≈ 548 kcal/serving

25 minEasyItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

single (pouring) cream107.5 ml
garlic0.5 pcs
dried pappardelle100 g
finely grated parmesan26.25 g
egg1 pcs
sea salt1 g
cracked black pepper0.25 g

Cookware and utensils

large non-stick frying pan
large saucepan
small non-stick frying pan
colander
tongs or pasta fork
serving bowl

Directions

01
Place the cream and crushed garlic in a large non-stick frying pan.
Products
single (pouring) cream — 107.5 ml; garlic — 0.5 pcs
Action
combine
Time
1 min
Temperature
high heat, about 200°C / 400°F
02
Bring the cream mixture just below a boil.
Products
single (pouring) cream — 107.5 ml; garlic — 0.5 pcs
Action
heat
Time
2 min
Temperature
high heat, about 200°C / 400°F
03
Reduce the heat and cook the cream mixture until slightly reduced.
Products
single (pouring) cream — 107.5 ml; garlic — 0.5 pcs
Action
reduce
Time
3 min
Temperature
low heat, about 95°C / 203°F
04
Keep the cream mixture warm.
Products
single (pouring) cream — 107.5 ml; garlic — 0.5 pcs
Action
keep warm
Time
5 min
Temperature
low heat, about 75°C / 167°F
05
Boil the pappardelle in salted water until al dente.
Products
dried pappardelle — 100 g; sea salt — 1 g
Action
boil
Time
7 min
Temperature
boiling water, 100°C / 212°F
06
Drain the pasta.
Products
dried pappardelle — 100 g
Action
drain
Time
1 min
Temperature
no heat
07
Toss the pasta with the cream mixture.
Products
dried pappardelle — 100 g; single (pouring) cream — 107.5 ml; garlic — 0.5 pcs
Action
toss
Time
1 min
Temperature
no heat
08
Sprinkle 6.25 g parmesan into the small frying pan and crack one egg on top.
Products
finely grated parmesan — 26.25 g; egg — 1 pcs
Action
layer
Time
1 min
Temperature
high heat, about 200°C / 400°F
09
Cook the egg until the parmesan is crisp
Products
finely grated parmesan — 26.25 g; egg — 1 pcs
Action
fry
Time
2 min
Temperature
high heat, about 200°C / 400°F
10
repeat with the remaining egg and parmesan
Products
finely grated parmesan — 26.25 g; egg — 1 pcs
Action
fry
Time
2 min
Temperature
high heat, about 200°C / 400°F
11
Divide the pasta between a serving bowl, top it with the parmesan-fried egg, and sprinkle with salt and pepper.
Products
dried pappardelle — 100 g; single (pouring) cream — 107.5 ml; garlic — 0.5 pcs; finely grated parmesan — 26.25 g; egg — 1 pcs; sea salt — 1 g; cracked black pepper — 0.25 g
Action
serve
Time
1 min
Temperature
no heat

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parmesan fried egg carbonara↗

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