Carbonara Primavera
Source of Recipe
Cory
Carbonara Primavera
Posted by Cory on 8/3/2001, 7:49 pm
Carbonara Primavera
12 ounces penne pasta
6 strips turkey bacon
1 large onion
20 peeled baby carrots
2 teaspoons olive oil
8 ounces sliced mushrooms
2 teaspoons bottled minced garlic
1/2 teaspoon dried Italian seasoning
1 cup frozen green peas
1 1/2 cups half and half
3/4 cup grated Parmesan cheese
salt and black pepper -- to taste
Place the pasta in 2-1/2 quarts of boiling unsalted water. Cook until just tender, 9 to 11 minutes. Drain and set aside. Meanwhile, place the bacon in an extra-deep 12-inch, nonstick skillet over medium-high heat. Cook until crisp, about 4 to 5 minutes. Meanwhile, peel and coarsely chop the onion, and set aside. Slice the carrots into 1/4-inch circles, and set aside. Remove the bacon to a plate lined with paper towels. Heat the oil in the same skillet. Add the reserved onions and carrots and cook 3 minutes or until the onions begin to soften. Add the mushrooms, garlic and Italian seasoning. Cook, stirring frequently, for 5 minutes, until the mushrooms are tender and release their liquid. While the vegetables cook, crumble the bacon into bite-size pieces and set aside. Add the peas, half and half, and Parmesan cheese to the vegetables in the skillet and cook for 2 minutes, stirring well, until the cheese melts and the sauce is heated through. Stir the drained noodles into the skillet. Sprinkle the crumbled bacon on top. Toss to coat the noodles with the sauce. Season with salt and pepper to taste. Serve at once. Makes 6 servings.
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