| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
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
- 1 clove garlic, minced
- 2 large egg yolks* (See Disclaimer)
- 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
- 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.
- 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 Facts
| Serving Size | 1 of 6 servings |
| Calories | 848 |
| Total Fat | 57 g |
| Saturated Fat | 14 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 260 mg |
| Sodium | 544 mg |
Reviews
This is NOT Carbonara!
The art is in emulsifying egg, cheese and guanciale renderings with starchy pasta water to get a cream like sauce.
The art is in emulsifying egg, cheese and guanciale renderings with starchy pasta water to get a cream like sauce.
She should know better she’s Italian. It shows disrespect for the food and culture.
She should call it pasta with asparagus or something.
Carbonara is made with guanciale not pancetta or never bacon. Also no garlic, onions or asparagus…
And never use cream. If you do it’s because you don’t know how to make Carbonara correctly.
One of the best carbonara’s! Fresh!!!
Excellent dish, I’ve made this multiple times for different birthdays and special occasions.
I usually love giada’s recipes. This was just okay for me. I would add more basil and a hit of lemon to brighten it up a bit.
Erapiddepreprepara
Um, isn’t the whole point of pasta carbonara to have eggs and bacon or a smoky pork product?
This is one of my favorite recipes! I leave the asparagus out because I don’t feel it goes very well with the rest of it. But everything else is perfect!
I loved this recipe! The aioli was fantastic. I did substitute the pecorino for parm and I blanched a cut up tomato in the noodle water and added that in for a little kick. Next time I make it, I’ll add either some grilled chicken breast or shrimp. I’d also put about a half cup of the noodle water in to make it a little more creamy. So much you can do with a recipe like this. I love it!!
Great dish, and came together fast.
I have made several of Giada’s recipes and most times enjoyed the results, but this one just didn’t meet my expectations. The cheese was very strong in taste; should have used less. I made the asparagus first; which remained cold. I could go on and on, but loved the egg on top. It was edible, but will not try this one again. Other sites have a better version of this one.