Soba Noodle Carbonara

• 2 whole Eggs
• 2 Tablespoons Milk
• 23 cups Parmesan Cheese, Grated, Divided Use
• 1 pinch Salt And Pepper
• 6 ounces, weight Soba Noodles (2/3 Of A Standard 9 Ounce Package Of Soba Noodles)
• 1 whole Orange Bell Pepper, Stem And Seeds Removed, Then Thinly Sliced
• 1 whole Baby Bok Choy, Thinly Sliced
• 3/4 cups Frozen Peas, Thawed
• 2 slices Bacon, Cooked And Crumbled

1. Bring a large pot of water to a boil.
2. Meanwhile, combine eggs, milk, 1/3 cup of Parmesan cheese, salt and pepper in a large serving bowl and whisk together until eggs are beaten.
3. Set aside.
4. Once water is boiling, cook soba noodles for 3-5 minutes or according to package instructions for al dente.
5. Drain noodles, reserving 1 cup of the cooking water and immediately toss the noodles with the egg mixture in the large bowl.
6. This will cook the eggs.
7. Add the vegetables and remaining cheese and toss to combine until peas are heated through.
8. Top with bacon and serve immediately.
9. If there are leftovers, store with the reserved pasta water to help retain moisture as carbonara tends to dry up easily.

eggs, milk, parmesan cheese, salt, noodles, orange bell pepper, bok, frozen peas, bacon

Taken from tastykitchen.com/recipes/main-courses/soba-noodle-carbonara/ (may not work)