Giada's Carbonara (makes 4 to 6 servings)
Ingredients
1 bunch of asparagus, ends trimmed, rubber band left on
1 pound linguine
1 cup shaved Perocino Romano Cheese (about 4 ounces)
Salt and Pepper
4 tablespoons (1/2 stick) unsalted butter
4 to 6 large eggs
for the Basil Aioli
1 garlic clove, minced
2 large egg yolks*
2 teaspoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil
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 - keep the salt water from the asparagus for the pasta later - and let sit until cool, about 5 minutes, Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.
Make the basil aioli - while the asparagus cooks, 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 oils.
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, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add 1 cup basil aioli, the asparagus, the shaved cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper and combine. Turn out onto a serving platter.
For the eggs on top - melt the butter in a skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, and fry to your liking. Place the eggs atop the pasta and serve.
* this recipe includes raw egg yolks which are not recommended for children, the elderly, or those with compromised immune systems.
The leftover aioli should keep for up to a week.
This recipe comes from Giada De Laurentiis' book Giada's Kitchen!
Much asparagus and basil love!
HB
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