Pasta Tense
Creamy Garlic-Onion Emulsified Sauce Over Silky Noodles
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Italian love of creamy emulsions and a little modernist flair, this dish harnesses the power of blending for a sauce so smooth it belongs in a chemistry journal. You’ll learn why blending aromatics with cream and butter yields a silkier, more integrated sauce than any stovetop-only method.
Equipment needed
- blender
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1-2 minutes shy of package directions. Reserve 1 cup pasta water, then drain the pasta.
- 02While the pasta cooks, heat olive oil over medium heat in a skillet. Add the garlic cloves and chopped onion. Sauté until softened and translucent, about 5 minutes.
- 03Add the white wine to the skillet and simmer until reduced by half, scraping the pan to capture all those fond bits.
- 04Transfer the onion-garlic-wine mixture to a blender. Add the cooking cream, butter, and half the Parmesan. Blend on high until completely smooth and glossy, about 1 minute.
- 05Crack the eggs into a medium bowl and beat lightly. Slowly add a ladleful of the hot blended sauce to the eggs, whisking constantly to temper them.
- 06Pour the tempered egg mixture back into the blender with the rest of the sauce. Blend briefly to combine.
- 07Return the drained pasta to the pot over low heat. Pour the silky sauce over the pasta and toss, adding reserved pasta water as needed until the sauce coats every strand and reaches your desired consistency.
- 08Stir in remaining Parmesan, kosher salt, and black pepper. Taste and adjust seasoning if needed.
- 09Divide pasta among plates, sprinkle with extra Parmesan and chopped parsley if using. Drizzle with a touch of olive oil for that glossy, magazine-cover finish.
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