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.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 589.6, Fat 33.9, SaturatedFat 15.3, Cholesterol 261.4, Sodium 596.3, Carbohydrate 47.9, Fiber 1.5, Sugar 2.5, Protein 23.1
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