Ingredients
- 1/2 cup frozen green peas, thawed
- 12 ounces asparagus, trimmed and
- cut into 'l-inch pieces
- 8 ounces uncooked c:avatappi
- pasta
- 112 cup (2 ounces) grated pecorino
- Romano cheese
- '12 teaspoon kosher salt
- '12 teaspoon freshly ground black
- pepper
- 3 large eggs, lightly beaten
- 4 slices center-cut bacon, chopped
- 1 cup chopped seeded red bell
- pepper
Preparation
Step 1
1. Cook peas and asparagus in boiling
water for 3 minutes or until
asparagus is crisp-tender; drain.
Plunge in to ice water; drai n. Cook
pasta according to package d irect
ions, omitt ing salt and fat. D rain
pasta in a colander over a bowl,
reserving ~ cup cooking liquid .
Combine pasta and vegerables.
2. Combine cheese and the nexr 3
ing redie nts (th rough eggs) in a bowl.
stirring well with a whi sk. G radually
add hor cooking liquid to egg mixture,
st irring 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 ro pasta mixture.
Cook bell pepper in dri ppings for 3
minutes, stirring occasionally. Add
pasta mixture; cook 1 minute or
unti l thoroughly heated. Remove
pan from heat, and stir in egg mixture.
Rerum pan to low heat; cook
for 2 minutes or until sauce th icken s
slightly, stirring consran tly.Yield: 4
servings (serving size: 1 ~ cups).