Giada’s Carbonara

From the book, Giada's Kitchen. get this book >

If you’re looking for a low-fat dish, move on. My brother and sister and I craved this dish so often as kids that we finally learned to make it ourselves – it is actually one of the first dishes I ever made for myself. These days I consider it special occasion food, not everyday fare, and it’s especially good for Sunday brunch. Add champagne and a fruit salad and you’re done. The Basil Aioli keeps for up to a week in the fridge and it works as a dip for veggies, on eggs, or as a sandwich spread, too

Giada

ingredients

Makes 4 to 6 servings
 
Giada’s Carbonara
1 bunch asparagus, ends trimmed, rubber band left onasparagus1
1 pound linguinilinguini1
1 cup Basil Aiolibasil aioli1
1 cup shaved pecorino, about 4 ouncespecorino romano cheese1
½ teaspoon saltsalt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
4 tablespoons (½ stick) unsalted butterunsalted butter4
4 to 6 large eggsegg(s)6
Salt and freshly ground black peppersalt and freshly ground black pepper1
Basil Aioli
1 garlic clove , mincedgarlic clove1
2 large egg yolks (see Note)egg(s)2
2 teaspoons Dijon mustarddijon mustard2
1 teaspoon fresh lemon juicelemon juice1
¼ cup finely chopped fresh basil leavesbasil¼
½ teaspoon saltsalt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1/8 teaspoon cayennecayenne pepper1/8
½ cup vegetable oilvegetable oil½
½ cup extra-virgin olive oilextra-virgin olive oil½

instructions

 
Giada’s Carbonara
Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the basil aioli, asparagus, shaved cheese, salt, and pepper. Stir to combine and turn out onto a serving platter.

Melt the butter in a medium skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, fry to your liking. Place the eggs on top of the pasta and serve immediately.
Basil Aioli
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be stored, covered, in the refrigerator for up to 3 days.
There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells

This recipe is featured in:
Giada's Kitchen: New Italian Favorites

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