Vegetable Fettuccine Carbonara
Crisp-tender veggies swirled in a creamy/cheesy/eggy sauce. Too good! Just omit the bacon to make this a vegetarian version.
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INGREDIENTS
Nutrition- 4
- 1⁄2cup cream
- 8
- 1⁄2cup sliced mushrooms
- 1⁄2cup sliced carrot
- 1⁄2cup sliced cauliflower
- 1⁄2cup frozen peas, thawed
- 1⁄2cup sliced zucchini
- 1⁄2
- 1⁄4cup sliced green onion
- 2
- 1(1 lb) package fettuccine pasta
- 1⁄4
- 3⁄4cup parmesan cheese
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DIRECTIONS
- Beat eggs with cream in small bowl and set aside.
- Cook bacon in large skillet until crisp.
- Remove with slotted spoon, crumble and set aside.
- Add all vegetables to skillet and saute in bacon fat until crisp-tender, about 5-7 minutes.
- Cook fettucine until al dente; drain well.
- Transfer to a large serving bowl.
- Add butter and toss thoroughly.
- Add egg/cream mixture and toss lightly with two forks to distribute egg and æcook' it on the hot pasta.
- Add vegetables, bacon and cheese and toss again.
- Season with salt and pepper.
- Serve immediately.
- Needs nothing more than a green salad and a glass of wine.
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