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Vegetable Fettuccine Carbonara

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“Crisp-tender veggies swirled in a creamy/cheesy/eggy sauce. Too good! Just omit the bacon to make this a vegetarian version.”
READY IN:
35mins
SERVES:
6
UNITS:
US

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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