Giadas Carbonara

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the asparagus bundle and cook for 3 minutes.

3. 3

   Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes.

4. 4

   Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.

5. 5

   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.

6. 6

   With the machine running, slowly drizzle in the vegetable and olive oils.

7. 7

   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.

8. 8

   Drain the pasta and place in a large bowl.

9. 9

   Add 1 cup basil aioli, the asparagus, the shaved cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper and combine.

10. 10

    Turn out onto a serving platter.

11. 11

    Melt the butter in a skillet over medium-high heat.

12. 12

    Add the eggs, sprinkle with salt and pepper, and fry to your liking.

13. 13

    Place the eggs atop the pasta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.