Time: 40 minutes
Servings: 4 1/2 c. frozen peas 12 oz. asparagus 8 oz. pasta 1/2 c. Parmesan cheese 3 eggs 4 slices bacon 1 c. diced red bell pepper 2 bananas 2 apples salt & pepper *Items in italics are considered common items and thus not included in Bee Bag. 1. Put a 3 qt. pot of water on to boil with ½ t. salt. Also put 2 qt. pot of water on to boil without salt. 2. Trim asparagus and cut into 1-inch pieces, dice bell pepper. 3. Add pasta to 3 qt. salted boiling water, cook for 11 min. until al dente. Add asparagus and peas to 2 qt. unsalted boiling water for 3 min. Drain and plunge into ice water bath, drain again. 4. Combine cheese, ½ t. salt, ½ t. black pepper and eggs; wisk to blend well. 5. While pasta continues cooking, chop bacon and fry in pan 6 min., remove. Add red bell pepper to pan and cook 3 min. 6. Drain pasta (reserving ¼ c. pasta water) and toss with asparagus, peas and bacon. 7. Gradually add hot reserved pasta water to egg mixture, stirring constantly with whisk. 8. Add pasta & veggies to pan with red bell pepper. Cook 1 min. until everything is well heated; remove from pan and stir in egg mixture. Return pan to low heat; cook for 2 min or until sauce thickens slightly, stirring constantly. 9. Slice apples and bananas. 10. Dish up! |
Step-by-step guide: |
Spring Vegetable Carbonara
A little bacon makes everything more tasty - even spring vegetables! And egg-cheese carbonara makes it smooth and creamy. A great way to celebrate the warmer weather!