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The Velvet Glaze Affair

Egg-Enriched Pasta Carbonara with White Wine Butter Reduction

30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

Traditional carbonara meets its elegant cousin in this Italian-inspired dinner, where eggs and cream make the sauce lush and a white wine glaze adds intrigue. Tonight, you’ll learn why timing and heat matter more to eggs than the plot of a telenovela.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water (about 2 tablespoons salt per gallon) to a boil. Cook pasta until just al dente according to package instructions, then reserve 1 cup pasta water and drain.
  2. 02
    While pasta cooks, heat olive oil in a large skillet over medium-low. Add onion and a pinch of salt, sauté until translucent, about 4 minutes. Add minced garlic, cook until fragrant and just golden, about 45 seconds. Remove skillet from heat.
  3. 03
    In a medium bowl, whisk eggs, cream, and half of the Parmesan together until smooth. Season with 1/2 teaspoon kosher salt and black pepper.
  4. 04
    Return the skillet with onions and garlic to medium-high. Pour in white wine and simmer, scraping up any browned bits, until reduced to about 3 tablespoons, about 3 minutes. Remove from heat and whisk in 2 tablespoons butter until melted and glossy. Transfer wine reduction to a small bowl and wipe out the skillet.
  5. 05
    Add drained pasta to the wiped skillet over low heat. Quickly pour in the egg-cream mixture, tossing vigorously with tongs. Splash in reserved pasta water, a couple tablespoons at a time, until the sauce is silky and coats each strand, about 2 minutes.
  6. 06
    Add the remaining 2 tablespoons butter and toss until just melted. Fold in the rest of the Parmesan. Taste and adjust seasoning.
  7. 07
    Divide pasta among plates. Drizzle the white wine reduction over each portion. Finish with an extra shower of Parmesan and a grind of black pepper if you’re feeling extravagant. Serve immediately.

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