Linguine with Egg, Garlic, and Onions

Jan

2006

I had a bunch of random things just laying around waiting to be put together into something fantastically yummy for dinner tonight–so I took advantage of them, of course! First, I cut up some onions and crushed some garlic as I heated some extra-virgin olive oil in a pan. When it was good and hot, I quickly cooked the garlic and then added the onions.
All put-together and waiting to be consumed!Once they were nicely sautéed and slightly caramelized, I added some egg white to the pan. That finished cooking a little after the pasta was ready, so I worked quickly to finish the rest.

In went a nice dash of slightly-spicy, very flavorful Korean red pepper flakes, and after a quick stir, a couple of splashes of Chardonnay to deglaze the pan and make a sauce. As soon as that reduced some, I removed it from the heat and tossed in the cooked linguine. A few minutes later and a very light sprinkling of fresh, sharp parmigiano reggiano, and it was ready to eat!

Sooo good… :yum:While I wound up not liking the Chardonnay for drinking after tasting some, it worked beautifully for the sauce. All of the flavors came together so perfectly: the sweetness of the onions, pungency of the garlic, subtle fruity notes of the wine, spicy tastiness of the pepper, and the sharp and salty cheese. This was a perfectly satisfying dinner, yum! :yum: