What's For Dinner: Spaghetti with Basil Aioli Topped with a Fried Egg

OK, pasta with a fried egg on top? Kind of weird, right? For some reason, this Giada De Laurentiis recipe totally caught my eye on a recent episode of Everyday Italian. This meal is pretty quick to pull together, and was a welcome hearty dinner after D and I partook in an hour-long trail run just up the road at Vedauwoo.

Spaghetti with Basil Aioli Topped with a Fried Egg (printer-friendly version)

makes two servings

For the aioli:

1 egg yolk (use super-fresh eggs)

1 teaspoon cayenne pepper

1/16 teaspoon ground cayenne

1 clove garlic, cut into small pieces

1/2 teaspoon fresh lime (or lemon) juice

fine sea salt

freshly ground black pepper

1/4 cup vegetable oil

1/4 cup olive oil

1/4 cup fresh basil leaves (from the herb garden!)

1. Combine all ingredients except the oils and the basil in a food processor. Process until just mixed together.

2. Pulse while slowly pouring in the two oils.

3. Add in the basil leaves, pulse to combine.

4. Pour the sauce into a large bowl. Whisk together to further combine the ingredients if necessary.

5. Set aside.

For the asparagus and pasta:

1 medium bunch of asparagus

4 oz spaghetti

1. Fill a large pasta pot with water and bring the water to a boil. Add a pinch of salt once the water begins to boil.

2. Break off the ends of the asparagus stalks; alternately just chop off the ends. Rinse the stalks.

3. Bundle the asparagus with a rubber band and place in the boiling water. Boil the asparagus for 4 minutes.

4. Remove the asparagus from the boiling water and immediately place in an ice water bath. Remove from the water and chop into 1" pieces. Set aside.

5. Place the spaghetti (or pasta of your choice) in the same boiling water in which you cooked the asparagus; cook according to the manufacturer's instructions. Add the chopped asparagus into the water to warm it up just before removing the pasta from the water.

For the fried eggs:

2 eggs

1 tablespoon olive oil

1. Just before the pasta is finished cooking, fry up two eggs in a skillet. (What could be easier?!)

Putting it all together:

1. Remove the spaghetti and asparagus from the water, and place in the bowl with the aioli. Stir together to fully coat the spaghetti and asparagus pieces in the sauce.

2. Place a healthy portion of spaghetti and asparagus on a plate. Top with a fried egg. Season with salt and pepper to taste. Eat!

 (adapted from this recipe)