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