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Monday, April 12, 2010

Giada's Carbonara

Cooking Time: 15 minutes
Level: Intermediate
Serving Size: 4 to 6 servings
Ingredients: One bunch of asparagus, ends trimmed, rubber band left on
1 pound of linguini
1 cup of Basil Aioli
1 cup of shaved pecorino
1/2 tsp. of salt
1/2 tsp. of freshly ground black pepper
4 tbsp. of butter
4 to 6 large eggs
Directions:

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.

Enjoy!


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