Carbonara Dinner
My dinner tonight. It's a half recipe, for dinner for two.
1/2 bunch asparagus, ends trimmed, rubber band still on
1/2 pound linguini
1/2 cup Basil Aioli, recipe follows
1/2 cup shaved pecorino
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2-4 large eggs
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. 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.
Basil Aioli:
1 clove garlic, minced
1 large egg yolk
1 teaspoon mustard
1/2 teaspoon lemon juice
1/8 cup finely chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
pinch of cayenne
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
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 refridgerator for up to 3 days.
1/2 bunch asparagus, ends trimmed, rubber band still on
1/2 pound linguini
1/2 cup Basil Aioli, recipe follows
1/2 cup shaved pecorino
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2-4 large eggs
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. 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.
Basil Aioli:
1 clove garlic, minced
1 large egg yolk
1 teaspoon mustard
1/2 teaspoon lemon juice
1/8 cup finely chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
pinch of cayenne
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
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 refridgerator for up to 3 days.