Spinach Pappardelle

"Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook."
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:




  • Cook pappardelle until al dente. Drain and reserve.
  • Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
  • Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
  • Add the egg yolks, spinach, parmesan and parsley and mix.
  • Serve immediately.

Questions & Replies

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  1. Nado2003
    Creamy and rich. Very good. I added a little more wine because my dish got a little dry. I used more spinach than indicated. Very good side dish. I will use this again. Thank you.
  2. Kittencalrecipezazz
    I love this! I made this for a side dish for dinner tonight and I was lucky enough to get a taste of it, my DH and DS devoured it as soon as I placed it on the table, I did a few amount adjustments just to suit our tastes, this will be going on regular rotation at my house, this is a really great dish and I thank you for sharing kolibri!...Kitten :)
  3. ncmysteryshopper
    I am not as industrious as Fairy Nuff so I purchased my pasta from the market… and it was still fabulous!!! I did purchase pasta from the refrigerated section so it was pretty close to fresh pasta. This recipe is so easy to make and the results are positively scrumptious! I followed the recipe exactly, except I used Romano instead of parmesan. Wonderful recipe my Sistah!!! Thanks for sharing!
  4. Fairy Nuff
    What an excellent pasta dish. I followed this recipe almost to the letter...my only change was to cut the egg yolks to two and increase the cream to 1/3 cup :) . I reduced the cream so as not to make the sauce runnier than it should have been. I used sugarpea's recipe #71623 for the pasta. Thanks kolibri for an outstanding recipe!


After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.
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