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Spring Vegetable Carbonara

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 3/4 cups)
Cavatappi, spiral-shaped pasta, adds an element of whimsy to this budget-friendly dish. If you can't find it, substitute fusilli.

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

Nutrition Information

  • calories 425
  • fat 14.4 g
  • satfat 5.9 g
  • monofat 5.3 g
  • polyfat 1.6 g
  • protein 22.2 g
  • carbohydrate 52 g
  • fiber 5.4 g
  • cholesterol 183 mg
  • iron 3.6 mg
  • sodium 614 mg
  • calcium 210 mg

How to Make It

  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.