Dinner Anyone?

Well in keeping with the food theme here is what we had for dinner tonight.

Spring Vegetable Carbonara
From: Cooking Light Magazine May 2010

1/2 cup frozen green peas, thawed
12 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces uncooked cavatappi pasta
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

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.

*Note: We couldn't find the cavatappi pasta or the fusilli the magazine recommend as a substitute so we used medium shells. We also added more bacon because we all know there is no such thing as too much bacon (about 8 slices trimmed of fat).

It is a great spring dish and with all the cheese even the kids ate it up. Good luck moms!



While I was cooking Conner decided to have some fun and said "Mom take a picture of me making a mess." Oh child!