Giada's Carbonara

==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.
==Aioli Ingredients==
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
==Aioli Directions==
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.
Category:Cathy's Recipes
Category:Giada de Laurentiis Recipes