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Spaghetti Carbonara with Bacon & Spring Veggies Recipe

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This recipe for Spaghetti Carbonara with Bacon & Spring Veggies, by , is from Good Food & Good Times, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elise Blaese


6 ounces bacon, cut into laiards
2 tbs olive oil
cup minced garlic scapes or 2 cloves minced garlic clove
cup miced spring onion
1 cups fresh shelled peas, asparagus tips and /or corn
cup chicken broth
cup dry white wine in large skillet

1 lb spaghetti
2 eggs
cup grated Parmesan cheese

1) Brown bacon, drain fat on paper towel. Saute garlic in 2 tbs olive oil and add veggies saute for 5-10 min, add chicken broth and wine. Bring to simmer, add bacon; keep warm. Cook pasta.

2) Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally.

3) Whisk eggs in large bowl. Add cup Parmesan cheese; set aside.

4) When pasta is almost ready, whisk cup hot Pasta water into egg mixture. Drain pasta and then add to egg mixture; toss to coat. Add pasta to skillet with veggies and toss. Season generously with black pepper. Divide among bowls and serve.




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