Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Sign up and get Giada's new healthy recipes | Free shipping on orders above $85

Photo Credit: Elizabeth Newman

Giada's Carbonara

 
star

Giada's Carbonara

Category

Main Course

Prep Time

10 minutes

Cook Time

15 minutes

Calories

806

Author:

Giada De Laurentiis

Image of Giada's Carbonara

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
  • For the 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. For the Basil Aioli: 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.

Nutrition

Nutrition

per serving
Calories
806
Amount/Serving % Daily Value
Carbs
61 grams
Protein
22 grams
Fat
54 grams
Saturated Fat
27 grams
Cholesterol
212 milligrams
Sodium
724 milligrams
Fiber
4 grams
Sugar
4 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free
vegetarian

1 comment

  • Author's avatar image
    Kathi Mocol

    This is by far my favorite Carbonara of Giada's although the Sweet Onion is a close second. Adding the fried egg is a must!

Please sign in or create an account to review or comment on recipes.