GIADA'S CARBONARA

Giada's Carbonara image

Yield 4 to 6 servings

Number Of Ingredients 17

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1 bunch of asparagus, ends trimmed, rubber band left on
Basil Aioli
1 garlic clove, minced
2 large egg yolks (see Note)
2 teaspoons Dijon mustard
1 teaspoon freshly squeezed 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 pepper
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil
1 pound linguine
1 cup shaved Pecorino Romano cheese (about 4 ounces)
Salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
4 to 6 large eggs

Steps:

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
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.
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.