Giadas Carbonara Best Recipes

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
• 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

Steps:

• 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.

GIADA'S CHICKEN CARBONARA

Ingredients:

• 2 teaspoons olive oil
• 4 ounces thinly sliced pancetta (chopped)
• 2 teaspoons minced garlic
• 2 1/2 cups whipping cream
• 1 cup freshly grated parmesan cheese
• 8 large egg yolks
• 1/4 cup chopped fresh basil leaf
• 1/4 cup chopped fresh Italian parsley
• salt
• 1 lb spaghetti
• 4 cups coarsely shredded chicken (from 1 roasted chicken)
• fresh ground black pepper
• 1/2 cup chopped walnuts, toasted
• 1 tablespoon finely grated lemon peel

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
• In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
• Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.