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Recipe details
Stovetop Penne with Egg-and-Cream Sauce and Fresh Mozzarella
A stovetop pasta dish with smooth penne coated in a softly set egg-and-cream sauce, warm pepper seasoning, and fresh mozzarella cubes folded in off the heat. A quick dinner idea, ready in 30 minutes.
≈ 328 kcal/100 g · ≈ 927 kcal/serving
30 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface85 g
fresh, unaged block mozzarella, cut into 1 cm cubes70 g
large egg, beaten50 g
heavy cream60 ml
cooking oil15 ml
water for boiling pasta1,000 ml
salt2 g
ground black pepper0.5 g
Cookware and utensils
medium saucepan
small skillet
mixing bowl
Directions
01
Bring the water and half the salt to a boil in the saucepan.
Products
water for boiling pasta — 1,000 ml; salt — 2 g
Action
boil water
Time
4 min
Temperature
boiling
02
Add the dry Smooth Penne and cook until just tender according to the package timing
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 85 g
Action
cook and drain pasta
Time
6 min
Temperature
boiling water
03
drain it in a colander
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 85 g
Action
cook and drain pasta
Time
6 min
Temperature
boiling water
04
Whisk the egg, cream, remaining salt, and pepper in the bowl.
Products
large egg, beaten — 50 g; heavy cream — 60 ml; salt — 2 g; ground black pepper — 0.5 g
Action
whisk sauce
Time
2 min
Temperature
room temperature
05
Heat the oil in the skillet over medium-low heat.
Products
cooking oil — 15 ml
Action
heat oil
Time
2 min
Temperature
medium-low heat
06
Add the drained penne and toss it in the oil for 1 minute.
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 85 g; cooking oil — 15 ml
Action
toss pasta
Time
1 min
Temperature
medium-low heat
07
Pour in the egg-and-cream mixture and stir continuously until it thickens into a coating sauce and reaches 71°C/160°F.
Products
large egg, beaten — 50 g; heavy cream — 60 ml
Action
thicken sauce
Time
5 min
Temperature
medium-low heat; sauce 71°C/160°F
08
Fold in the mozzarella cubes off the heat and serve immediately.
Products
fresh, unaged block mozzarella, cut into 1 cm cubes — 70 g
Action
fold and serve
Time
1 min
Temperature
off heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available