Pastabilities Unlocked
Creamy Parmesan Pasta in a Garlic Butter and White Wine Sauce
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Take a tour of classic Italian comfort with a French accent: we’re coaxing maximum flavor from eggs, cream, and cheese to create a silken sauce, then tying it all together with garlic butter and a splash of white wine. Prepare to finally understand why restaurants charge so much for 'simple' pasta.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente, about 1-2 minutes less than package instructions. Reserve 1 cup pasta water, then drain pasta.
- 02While the pasta cooks, heat olive oil and butter together in a large skillet over medium heat. Once the butter is melted and foamy, add the onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute more until fragrant.
- 03Raise heat to medium-high and add white wine. Simmer, scraping up any bits from the pan, until reduced by half, about 2 minutes.
- 04Lower heat to medium-low. Stir in cooking cream and bring just to a simmer. Let it bubble gently for 2 minutes.
- 05In a medium bowl, whisk eggs, 1/2 cup grated Parmesan, 1/2 cup reserved pasta water, and a generous pinch of black pepper until smooth.
- 06Add drained pasta to the skillet with the cream mixture. Toss gently to coat, then remove the pan from the heat.
- 07Slowly pour the egg-Parmesan mixture over the pasta, tossing constantly to create a silky sauce. Add additional pasta water, a few splashes at a time, until the sauce is glossy and clings to the noodles.
- 08Season with kosher salt and more black pepper. Toss in the remaining 1/2 cup Parmesan and swirl in the last tablespoon of butter for extra gloss.
- 09Pile the pasta into warm bowls. Top with a final flurry of Parmesan and a drizzle of olive oil. Serve immediately.
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