* Exported from MasterCook *

Carbonara Primavera - Sunny Side Up

Recipe By :Chuck Dennis
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Sugar Busters

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Bundle Spelt or Whole Wheat Pasta - bundle is about 1 1/2" in diameter
15 Grape Tomatoes -- halved
15 spears Asparagus -- Trimmed
1 Red Sweet Pepper -- cut into bite-sized pieces
1 Orange Sweet Pepper -- cut into bite-sized pieces
8 Green Onions -- cleaned and cut into bite-sized pieces
4 Garlic Cloves -- Minced
6 Eggs
2/3 c Grated Parmesan Cheese
Salt and pepper -- to taste
Olive Oil.

Bring a large pot of salted water to a rapid boil. Reduce heat to medium and add asparagus spears. Simmer for 3 minutes and remove the pasta from the water and cut into 1" lengths. Add the pasta to the boiling water.. Cook until al dente, drain well and place in a warmed pasta serving bowl. Add 4 or 5 patties of butter to the pasta and mix to melt the butter.

Place 3 Tablespoons of Olive Oil in a 9" saute pan and heat pan over medium heat until oil is hot. Add red and orange sweet pepper pieces, grape tomato pieces, onion pieces and garlic and saute until vegetables are hot but still crispy. Pour the hot vegetable mixture to the pasta and toss well. Ad 2/3 cup Parmesan cheese to the pasta and mix well.

For each person, fry an egg until white is just set and yolk is still soft.

To Serve ladle pasta into each person's pasta bowl and top with one or two fried eggs, depending on appetite. Diners should break up the egg so that the soft yolk adds to the sauce. Pass additional grated parmesan cheese, salt, pepper and red pepper flakes.