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    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

  • May 2010
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Spring Vegetable Carbonara

I have a terrible habit of just looking at ingredients when I look at recipes and not reading the whole method.

Today, when I cracked down to bust out our evening grub, I read the recipe and went “huh”. Seems a little more complicated and time consuming than it should be.

So I just winged it…

Spring Vegetable Carbonara from Cooking Light, May 2010



  • 1/2  cup  frozen green peas edamame, 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 6 slices center-cut bacon, chopped (Everything is better with more bacon!)
  • 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.

So he’s how it really went down…


Turn on a pot of boiling water.

Start heating up a skillet.

Throw a bag of frozen edamame in the micro for a couple.

Chop the bacon, throw it in the skillet.

Trim the ends off the asparagus. Weigh them.

Do those look thick to you? Yeah, I think I should slice them in half, then 1 inch sections.

Stir bacon.

Chop bell pepper.

In a bowl, crack 3 eggs, beat a little, add cheese, salt and pepper.

Water’s boiling! Dump in roughly half a bag of noodles.

Stir bacon.

Timer for 8 minutes.

Start depodding the edamame in a small dish. (This takes awhile. Stir bacon intermittently.)


Throw asparagus into boiling water + pasta.

Timer for 3 minutes.

Scoop out bacon, throw in bowl with edamame.

Add bell pepper to bacon grease. Stir intermittently.


With same measuring cup used for cheese, scoop out some boiling water.

Drain noodles and asparagus.

Stick back in big pot.

That scoop of boiling water, slowly add it to the egg mix, whisking away.

Throw edamame and bacon in big pot with noodles and asparagus.

Stir bell peppers and bacon drippings in.

Stir egg mixture in.

Stir. Stir. Stir.


It looks like a lot written out like that but really, it isn’t. I saved myself a couple bowls and steps and definitely a few minutes.


I served it over a bed of arugula.


Egg-based sauce with bacon and asparagus and noodles? Sign me up!


4 Responses

  1. Too bad you don’t know how to multi-task 😉 Looks great. Pics are nice too.

  2. Looks great! Need to give it a try. I always find ways to save time/dishes when making a recipe too.

  3. That looks really tasty!

  4. This pasta looks amazing, so pretty! And I am sure it was delicious!

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