May 31, 2008
Do you ever see a recipe and instantly know you have to try it? That was the case with this one. I was sitting at home one lazy Sunday afternoon watching the Food Network and saw Giada make this on her show. I’ve never had any sort of carbonara, but I instantly knew I wanted to try this dish. It just looked so flavorful. Plus it was the perfect excuse to use some of the fresh basil I just planted. This dish tasted amazing! I changed it up a bit by adding the shrimp and omitting the fried egg on top but still the basil aioli was awesome and full of flavor! Another point for Giada on this one!
Giada’s Carbonara (with my alterations)
1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini (I used spaghetti)
1 cup Basil Aioli, recipe follows
1 cup shaved pecorino (I used parmesan)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
4 to 6 large eggs (I omitted these)
Salt and freshly ground black pepper
*14-16 medium shrimp, tails removed, thawed if frozen
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. Saute the shrimp in a skillet with a couple Tbsp olive oil until done. Add a pinch of salt and pepper. Add these to the dish with the pasta.
I skipped the next step and used shrimp instead of fried eggs in the 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.
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 (I only used 1/4 cup. I felt it had enough oil)
1/2 cup extra-virgin olive oilYield: 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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Source of original recipe: Food Network