Lydias Spaghetti Carbonara Recipe 355

Steps:

• Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat. Remove the rind, if necessary, from the bacon. Cut the bacon into 1/4-inch slices, then cut the slices crosswise into 1/4-inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned but still soft in the center, about 6 minutes. The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil, and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half. Meanwhile, stir the linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. Ladle off about a cup of the pasta-cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta-cooking water as needed to make enough sauce to coat the pasta generously. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well, and serve immediately in warmed bowls.

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.