I used the fusilli since this is what I had on hand. The meal was awesome. Loved the thick sauce that surronded the noodles and crisp vegetables. Will make this again.
Spring Vegetable Carbonara
kaykaypee Posted: 04/26/10
StacyYC Posted: 06/10/10
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.
CherylR1954 Posted: 05/25/10
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).
nyca5124 Posted: 05/08/10
This was pretty labor intensive, I don't think I will make this on a weeknight again. BUT, it was very, very good. I added a lot more vegetables and used whole wheat penne. Apart from those changes I followed the recipe exactly. I will make this again.
annveronica Posted: 05/14/10
This was very good and not difficult, but it did take a long time, as you have to wait for the pasta to be done before you can do the egg mixture, and you have to wait for the bacon to be done before sauteeing the peppers. Next time I will start the bacon earlier - while the pasta is cooking - to make the prep go faster. My husband and I both thought it was very, very good.
Saecca Posted: 06/07/10
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.
lthompson2000 Posted: 05/02/10
What a great way to use all the fresh Spring veggies! I added in an extra red pepper and an extra bundle of asparagus, one bundle of green onions chopped into 1 inch peices, 3 cups baby spinach, and 2 chicken breasts cooked and shredded. I also added a teaspoon of crushed red pepper for a little heat. I topped it with Parmigian-Reggiano cheese. Will definitely make it again!
bigfamily Posted: 04/26/10
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.
aturnier Posted: 04/27/10
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.
kzwief Posted: 04/26/10
This was so good. Easy enough to make on a work night. The bacon and pecorino romano cheese really put this over the top. I would never have guessed it was a light recipe. I was a little skeptical about leaving out any sauteed onion or garlic, no worries. It was fabulous! Even better yet, I will have leftovers for tomorrow!
Prairie04 Posted: 06/18/11
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.
CherylMD Posted: 05/05/11
So, I didn't realize at first that these are NOT scallions, but spring onions. I've improvised with a vidalia, but what to do with the pound of scallions I now have?!