Giada's Carbonara

Serves 4
Recipe By: Giada De Laurentiis

1 bunch asparagus -- ends trimmed
1 pounds linguini
1 cup Basil Aioli -- recipe follows
1 cup shaved pecorino
1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
4 tablespoons butter
4 to 6 eggs large
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the
asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of
ice water and let sit until cool, about 5 minutes. Remove from the
water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large 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 pasta into a
large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt,
and pepper. Stir to combine and place on a long, rectangular serving
dish.

Place the butter in a medium skillet over medium-high heat. Add the
eggs and sprinkle with salt and pepper. Fry the eggs to your liking.
Place the eggs on top of the pasta and serve i

ediately.

Basil Aioli:

1 clove garlic, minced
2 large egg yolks*
2 teaspoons mustard
1 teaspoon lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil

Yield: 1 cup
Prep Time: 5 minutes

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 kept, covered, in the refrigerator for up to
3 days.

Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terrypogue.com


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