Giada’s Carbonara

Name: Giada’s Carbonara
Yield: 4 to 6 servings
Ingredients: 1 bunch of asparagus, ends trimmed, rubber band left on; 1 garlic clove, minced; 2 large egg yolks (see Note); 2 teaspoons Dijon mustard; 1 teaspoon freshly squeezed 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 pepper; 1/2 cup vegetable oil; 1/2 cup extra-virgin olive oil; 1 pound linguine; 1 cup shaved Pecorino Romano cheese (about 4 ounces); Salt and freshly ground black pepper; 4 tablespoons (1/2 stick) unsalted butter; 4 to 6 large eggs

December 9, 2011

My brother and sister and I craved this dish so often as kids that we finally learned to make it ourselves; it is actually one of the first dishes I ever made for myself. These days I consider it special-occasion food, not everyday fare, and it’s especially good for Sunday brunch. Add champagne and a fruit salad and you’re done. The basil aioli keeps for up to a week in the fridge and it works as a dip for veggies, or as a sandwich spread.

Cooks' Note

This recipe includes raw egg yolks, which are not recommended for children, the elderly, or those with compromised immune systems. If you have health concerns about raw eggs, choose a different recipe.

Recipe notes

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