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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.
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