Breakfast Carbonara

Such a pretty little dish, you'd never believe how easy it is to pull together. It's not an authentic 'carbonara', but it certainly is good. The recipe makes a ton of aioli; the leftovers can be kept for 2-3 days in the fridge and can be used for sandwiches, or to top roasted veggies, fish, etc.

I believe Ms. Giada titled this recipe "Giada's Carbonara"; however I think it's fabulous for breakfast with an over-easy egg on top, so I changed a few other things and re-named it. The dish is really rich, I will warn you, so if I make it I usually do so on a late Sunday morning, when it can double as an early lunch. Super speedy and tasty. Can't beat it.

Breakfast Carbonara
(adapted from Giada DeLaurentiis)

Ingredients:
A few handfuls of frozen peas

1/2 lb. linguini

1/2 c. Basil Aioli, (recipe follows)

1/2 c. grated Parmesan cheese

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbsp. butter

2 to 3 large eggs

Salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the peas and cook for 3-5 minutes. Scoop peas out of the pot with a small colander and toss into a large bowl.

Add the pasta to the large pot of salted water used to cook the peas, 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, peas, 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:

Ingredients:
1 clove garlic, minced

2 large egg yolks

2 tsp. mustard

1 tsp. lemon juice

1/4 c. finely chopped fresh basil leaves

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. cayenne

1/2 c. vegetable oil

1/2 c. 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 refrigerator for up to 3 days.