08 September 2007

Breakfast Carbonara

I woke bright and early-ish this morning, without much in the fridge. Remembering a recipe a saw on FoodTV not too long ago, I dug through the fridge/cabinets and miraculously, had most ingredients. So I improvised a wee bit and came up with the recipe that follows. Perfect for breakfast. Thank goodness for Giada DeLaurentiis!

Breakfast Carbonara


A few handfuls of frozen peas
8 oz. dried linguini
1/2 c. Basil Aioli (recipe follows)
2 Tbsp. butter
2 large eggs
Parmesan cheese

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

Meanwhile, 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 12 minutes). Drain pasta and toss into the bowl with peas. Add the Basil Aioli and toss well. Plate and lightly dust with grated parmesan cheese.

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 (I love over-easy for this recipe). Place the eggs on top of the pasta and serve immediately.

Basil Aioli:
1 clove garlic, minced
1 egg yolk
1 tsp. mustard
1/2 tsp. lemon juice
1/8 to 1/4 c. finely chopped fresh basil leaves
1/4 tsp. salt
1/8 tsp. black pepper
Pinch of cayenne pepper
1/4 c. vegetable oil
1/4 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.

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