Spring Vegetable Carbonara

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 425
  • Fat: 14.4g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 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

Preparation

  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. 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.
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