Spring Vegetable Carbonara

By Kplmrm

Cavatappi, spiral-shaped pasta, adds an element of whimsy to this budget-friendly dish. If you can't find it, substitute fusilli.

Yield: 4 servings (serving size: 1 3/4 cups)
Cost per Serving: $1.93

Nutritional Information
Calories:425
Fat:14.4g (sat 5.9g,mono 5.3g,poly 1.6g)
Protein:22.2g
Carbohydrate:52g
Fiber:5.4g
Cholesterol:183mg
Iron:3.6mg
Sodium:614mg
Calcium:210mg

Ingredients

• 1/2 cup frozen green peas, thawed
• 12 ounces asparagus, trimmed and cut into 1-inch pieces
• 8 ounces uncooked cavatappi pasta
• 1/2 cup (2 ounces) grated pecorino Romano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 large eggs, lightly beaten
• 4 slices center-cut bacon, chopped
• 1 cup chopped seeded red bell pepper

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine pasta and vegetables.

2. Combine cheese and the next 3 ingredients (through eggs) in a bowl, stirring well with a whisk. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally. Add pasta mixture; cook 1 minute or until thoroughly heated. Remove pan from heat, and stir in egg mixture. Return pan to low heat; cook for 2 minutes or until sauce thickens slightly, stirring constantly.