Spring Vegetable Carbonara

Ingredients

• 12 ounces asparagus trimmed cut into 1-inch pieces
• 0.5 teaspoon pepper black freshly ground
• 8 ounces pasta uncooked
• 3 large eggs lightly beaten
• 0.5 teaspoon kosher salt 
• 0.5 cup peas green frozen thawed
• 2 ounces pecorino cheese grated
• 1 cup bell pepper red seeded chopped
• 4 slices bacon chopped

Equipment

• bowl
• frying pan
• whisk
• colander

Directions

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.
2. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
3. Combine pasta and vegetables.
4. 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.
5. Remove bacon from pan, reserving 1 tablespoon drippings in pan.
6. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally.
7. Add pasta mixture; cook 1 minute or until thoroughly heated.
8. 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.