Spring Vegetable Carbonara

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1/2 cup frozen green peas, thawed

12 ounces asparagus, trimmed and cut into 1-inch pieces

8 ounces uncooked cavatappi pasta

1/2 cup (2 ounces) grated pecorino Romano cheese

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 large eggs, lightly beaten

4 slices center-cut bacon, chopped

1 cup chopped seeded red bell pepper

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