Rating: 4.5 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Cavatappi, spiral-shaped pasta, adds an element of whimsy to this budget-friendly dish. If you can't find it, substitute fusilli.

Jennifer Martinkus
Recipe by Cooking Light May 2010

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

425 calories; fat 14.4g; saturated fat 5.9g; mono fat 5.3g; poly fat 1.6g; protein 22.2g; carbohydrates 52g; fiber 5.4g; cholesterol 183mg; iron 3.6mg; sodium 614mg; calcium 210mg.
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