Wednesday, August 15, 2007

Pasta Carbonara

After cooking up a storm on Monday, I was feeling like taking it easy last night. I wasn't sure what to make and then I watched an episode of Everyday Italian where Giada made Pasta Carbonara. It looked pretty easy and I had all the ingredients on hand. The recipe turned out really well and was a fun take on the traditional carbonara recipes. Its a great recipe for a breakfast for dinner meal. I will admit I let the sauce cook through because I don't like the idea of eating raw egg. Next time I make this I will probably add some bacon or pancetta. Overall, a pretty good recipe.

Giada's Carbonara
Source: Giada de Laurentis

1 bunch asparagus, ends trimmed, rubber band left on (I used leftover asparagus from last night's meal)
1 pound linguini
1 cup Basil Aioli, recipe follows
1 cup shaved pecorino (I used grated Parmesan)
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
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.

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

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.

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