Vegetable Fettuccine Carbonara

READY IN: 35mins
Recipe by evelyn/athens

Crisp-tender veggies swirled in a creamy/cheesy/eggy sauce. Too good! Just omit the bacon to make this a vegetarian version.

Top Review by evelyn/athens

just wanted to let ellie2 know that there's no problem with the eggs as they do actually 'cook' on the hot pasta. It is the same way you make carbonara. Your children are safe eating this.

Ingredients Nutrition

Directions

  1. Beat eggs with cream in small bowl and set aside.
  2. Cook bacon in large skillet until crisp.
  3. Remove with slotted spoon, crumble and set aside.
  4. Add all vegetables to skillet and saute in bacon fat until crisp-tender, about 5-7 minutes.
  5. Cook fettucine until al dente; drain well.
  6. Transfer to a large serving bowl.
  7. Add butter and toss thoroughly.
  8. Add egg/cream mixture and toss lightly with two forks to distribute egg and æcook' it on the hot pasta.
  9. Add vegetables, bacon and cheese and toss again.
  10. Season with salt and pepper.
  11. Serve immediately.
  12. Needs nothing more than a green salad and a glass of wine.

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