Giadas Carbonara

Directions

1. 1
   Bring a large pot of salted water to a boil over high heat.
2. 2
   Add the asparagus bundle and cook for 3 minutes.
3. 3
   Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes.
4. 4
   Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.
5. 5
   While the asparagus cooks, combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix.
6. 6
   With the machine running, slowly drizzle in the vegetable and olive oils.
7. 7
   Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
8. 8
   Drain the pasta and place in a large bowl.
9. 9
   Add 1 cup basil aioli, the asparagus, the shaved cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper and combine.
10. 10
    Turn out onto a serving platter.
11. 11
    Melt the butter in a skillet over medium-high heat.
12. 12
    Add the eggs, sprinkle with salt and pepper, and fry to your liking.
13. 13
    Place the eggs atop the pasta and serve.