Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente, about 8-10 minutes. Prepare broccoli into bite-sized florets and set aside. Reserve a cup of pasta water, then drain the noodles.

Preheat your oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

In a large skillet over low heat, add olive oil, chili crisp, white miso, honey, and a splash of reserved pasta water. Stir well and cook for about 3-5 minutes until smooth.

Bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for a soft-boiled texture, then transfer to an ice bath.

In the skillet with the sauce, add the drained pappardelle noodles and toss to coat. Incorporate the roasted broccoli, mixing well.

Serve the Chili Garlic Pappardelle hot. Halve the soft-boiled eggs and place on top. Garnish with additional chili crisp or sesame seeds.