This pasta dish has a very long intimidating name. It is really just linguini with aioli and eggs on top.

That’s right! Pretty easy.

Take a break from your diets for this one! It is a scrumptious, delectable side dish that is worth every minute you take off from your diet.

This recipe is courtesy of Giada DeLaurentis. I am so glad I took a chance and made it. It is worth every yummy bite.

Normally, I am not a fan of pesto, but this one had me licking my fork!

I know my eggs did not look as appetizing as the picture Giada used, but I am sure this dish tasted just as good as hers.

I chose not to include the mint, but if you choose to, add 1 tablespoon of  fresh mint leaves to the aioli.

Whatever you do – make this recipe! 

Today’s hint: When making pasta, you need to add a fair amount of salt to the boiling water to ensure the pasta picks up the taste of the salt. It may seem like a lot, but it is necessary  for the pasta to absorb the salt. At least a handful.

Ingredients for the Basil Aioli

1 garlic clove, minced
2 large egg yolks
2 tsp. dijon mustard
1 tsp. freshly squeezed lemon juice
1/4 cup finely chopped fresh mint leaves
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup grapes oil
1/2 cup extra virgin olive oil

Combine the garlic, egg yolks, mustard, lemon juice salt and pepper (and mint, if using) in a food processor and process to a smooth consistency, about 20 seconds.

With the machine running, slowly drizzle in the grapes and olive oils. This can be kept, covered for up to 3 days in the refrigerator.

Ingredients for the Pasta Carbonara

1 lb. linguini
2 cups fresh or frozen peas
1 cup pecorino cheese (or parmesan)
1/2 tsp salt (plus 2 tbsp. salt for pasta water)
1/2 tsp. pepper
4 tbsp. butter
2-4 large eggs

Bring a large pot of salted water to a boil over high heat.

Add the linguini and cook until tender but still firm to the bite. Stir occasionally, about 8-10 minutes.

Reserve 1 cup of the pasta water.

Drain the pasta water and transfer to a large bowl.

Add 1 cup of the aioli, the peas,cheese and salt and pepper. Toss to combine, using the reserved pasta water to loosen the aioli as needed.

Place pasta on a serving dish. Cover to keep warm.

Place the butter in a medium skillet over low heat until it melts.

Change heat to medium-high.

Add eggs carefully, do not break the yolks and sprinkle with salt and pepper.

Place eggs on top of the pasta and serve immediately.

It’s that simple!