Giada's Carbonara

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Cooking From the Heart

Rated: 5 stars out of 5Rate itRead users' reviews (69)

RECIPE
COMMENTS & REVIEWS(69)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 15 min
Total:: 20 min

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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

Directions

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.

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Comments & Reviews

recipe Giada's Carbonara
bill fall river, MA 09-11-2009
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wonderful
Rated: 5 stars out of 5

superb recipe, loved the flavor and the egg on top. p.s. giada keep up the good work, but enough with cleavage already, i... end up staring at your breasts the whole episode and miss some of the instructions. thank god for tivo.Read more
recipe Giada's Carbonara
B liverpool, PA 08-14-2009
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Wow!
Rated: 5 stars out of 5

Ingredients are perfect complements to one another...especially that runny egg on top! Who knew?! I got major brownie points... with my other half with this one. ;)Read more
recipe Giada's Carbonara
KAREN prior lake, MN 06-15-2009
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I love this recipe!
Rated: 5 stars out of 5

This was so simple to prepare and delicious. The first time I served it was with pan seared scallops and the 2nd time with... grilled shrimp. Howver, it wonderful on its own too. I would never have thought of putting an egg on top of pasta. Read more
recipe Giada's Carbonara
Stephanie Olive Branch, MS 06-10-2009
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Delicious!
Rated: 5 stars out of 5

I invited my friend over for dinner, and we both loved it! Like every one else, I was skeptical about the fried egg over the... pasta- But it really complimented the pasta. I followed her directions perfectly. It was amazing! I will definitely make again.Read more
recipe Giada's Carbonara
Whitney Houston, TX 03-03-2009
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Delicious!
Rated: 5 stars out of 5

I just made this recipe and it was a hit! I wasn't sure how it would turn out after tasting the aioli straight out of the... food processor, but when it all comes together it is DELICIOUS! I wouldn't change a thing and will definitely make it again. Read more
recipe Giada's Carbonara
Ana Shaton, MA 02-26-2009
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Excellent for family dinner or fancy party!
Rated: 5 stars out of 5

This is a restaurant style dish that?s easy to prepare. I would not change anything in this recipe. I served it for a... party, and a huge serving bowl was gone! Everyone loved the egg and pasta idea. Thank you, Giada!Read more