Vegetable Fettuccine Carbonara - cooking recipe

Ingredients

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

Preparation

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.