Giada's Carbonara Recipe

Name: Giada's Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Bring a large pot of salted water to a boil over high heat.
2
Add the asparagus and cook for 3 minutes.
3
Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes.
4
Remove from the water, remove the rubber band, and cut into 1-inch pieces.
5
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.
6
Drain pasta into a large bowl.
7
Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper.
8
Stir to combine and place on a long, rectangular serving dish.
9
Place the butter in a medium skillet over medium-high heat.
10
Add the eggs and sprinkle with salt and pepper.
11
Fry the eggs to your liking.
12
Place the eggs on top of the pasta and serve immediately.
13
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix.
14
With the machine running slowly drizzle in the vegetable and olive oil.
15
Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 bunch asparagus, ends trimmed, rubber band left on, 1 pound linguini, 1 cup Basil Aioli, recipe follows, 1 cup shaved pecorino, and more.

Yes, Giada's Carbonara falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Giada's Carbonara

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