Spring Vegetable Carbonara

By chris5863

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).