1 onion, chopped
1 tablespoon vegetable oil
1 clove garlic, crushed
1 clove dried basil
1 clove dried parsley
salt and white pepper to taste
1 (3 ounce) package non-instructional pasta, rinsed and drained
1 cup heavy cream
1/4 cup red wine vinegar
Place onion, oil, garlic, basil, parsley, salt and pepper in a clean bowl and whisk to combine.
Heat vegetable oil in a medium saucepan or large saucepan. Whisk in beaten egg, vinegar and herbs. Plate and reduce sauce to low heat; gently simmer until egg is tender, about 20 minutes. Serve hot.