Spring Vegetable Carbonara

Spring Vegetable Carbonara
Photo by Becky Luigart-Stayner


  • ½ teaspoon kosher salt
  • 8 ounces uncooked cavatappi pasta
  • 4 slices center-cut bacon, chopped
  • 1 cup chopped seeded red bell pepper
  • 12 ounces asparagus, trimmed and cut into 1-inch pieces
  • ½ cup frozen green peas, thawed
  • 3 large eggs, lightly beaten
  • + 2 more ingredients
    • ½ cup (2 ounces) grated pecorino Romano cheese
    • ½ teaspoon freshly ground black pepper

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 vegetabl...

View full recipe at My Recipes


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