Spring Vegetable Carbonara
Ingredients
- 1/2 cup frozen green peas
- 12 oz green asparagus, trimmed and cut into 1-inch pieces
- 8 oz uncooked fusilli pasta
- 1/2 cup grated pecorino romano cheese, plus more for garnish, 2 oz
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 large eggs, lightly beaten
- 4 slices center-cut bacon
- 1 cup chopped seeded red or orange bell pepper
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