You may also like
Categories:
eggs cream bacon mushrooms carrot cauliflower frozen peas zucchini red bell pepper green onion garlic Pasta butter Parmesan cheese
Viewed: 60 - Published at: a year agoIngredients
- 4 eggs
- 1/2 cup cream
- 8 slices bacon, chopped
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrot
- 1/2 cup sliced cauliflower
- 1/2 cup frozen peas, thawed
- 1/2 cup sliced zucchini
- 1/2 red bell pepper, seeded and cut into 1/2 inch strips
- 1/4 cup sliced green onion
- 2 garlic cloves, minced
- 1 (1 lb) package fettuccine pasta
- 1/4 cup butter, cut into pieces
- 3/4 cup parmesan cheese
Method
- 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 cook' 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.
