Food Network: Giada's Carbonara

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Giada's Carbonara
Recipe courtesy Giada De Laurentiis

Ingredients
1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini
1 cup Basil Aioli, recipe follows
1 cup shaved pecorino
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
4 to 6 large eggs
Salt and freshly ground black pepper

Instructions
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 immediately.

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.