Spring Vegetable Carbonara

I got this recipe from Cooking Light and it was delicious! It was the perfect pasta for a warm day, you serve it warm, but the vegetables are all cooled making it the perfect combination. I promise to keep up on my blogging this week, I have been slacking lately, with the nice weather it is hard to stay inside long enough to make a new recipe. Happy Spring and enjoy this delicious recipe. You can make it using any pasta, I just chose to use the cavatappi for a change, but next time I think I will use whole wheat pasta.

Recipe Compliments of Cooking Light

Ingredients

• 1/2  cup  frozen green peas, thawed
• 12  ounces  asparagus, trimmed and cut into 1-inch pieces
• 8  ounces  uncooked cavatappi pasta ( I used colored cavatappi)
• 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. 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.