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
How to Make It
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.
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.
This was a good recipe, make sure you really take the pan off the heat when you add the egg and cheese sauce though, it can come out like scrambled sauce if the heat is too high. Very tasty, bacon is a winner, make sure it is pretty firm and crispy, or it can get soggy. This one even reheats well the next day.
Absolutely Fantastic. I used what I had on hand which was zucchini and yellow squash that I cut into thin strips. I simply sauteed them in the bacon drippings and skipped the rest of the veggies. I also used angel hair pasta, again, what I had on hand. It still turned out wonderful.
I don't think that this was labor intensive at all, though I was multi-tasking through the prep. I did blow it and not retain the 1/4 cup of water from the pasta, but the recipe didn't seem to be affected. I had fresh asparagus from the Farmer's Market and was wowed by this. Pancetta might be nice, but I did use center-cut bacon (applewood cured, if it matters).
We enjoyed this recipe. I used rotini pasta and low-fat turkey bacon (I made extra slices as well). I thought the egg mixture with the eggs was decent, but I wasn't sure if it was filling enough for my husband, so I added some goat cheese at the end. The tang of the cheese was pretty good addition, but, overall, I didn't think this was exceptional.
This was truly delicious! I had some broccoli from my garden that I sauted with the red peppers, but that's the only change I made. This dish has tons of flavor and veggies in every bite. It does take some time to prepare so I wouldn't call it a quick week night meal but I will definitely make it again.
As others mentioned, this recipe does have a lot of steps but I thought it was quite good. I used canned peas because I did not have frozen - I just tossed them in with the hot pasta. I will make this again for sure.