Giada’s Carbonara
My brother and sister and I craved this dish so often as kids that we finally learned to make it ourselves; it is actually one of the first dishes I ever made for myself. These days I consider it special-occasion food, not everyday fare, and it’s especially good for Sunday brunch. Add champagne and a fruit salad and you’re done. The basil aioli keeps for up to a week in the fridge and it works as a dip for veggies, or as a sandwich spread.
This recipe includes raw egg yolks, which are not recommended for children, the elderly, or those with compromised immune systems. If you have health concerns about raw eggs, choose a different recipe.
Recipe information
Yield
4 to 6 servings
Ingredients
Basil Aioli
Preparation
Step 1
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 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
Step 2
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.
Step 3
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.
Step 4
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.
