Beat eggs with cream in small bowl and set aside. Cook bacon until crisp, drain well on paper towel to get rid of excess fat, and set aside. Add vegetables and saute until tender crisp (about 5-7 minutes).
Meanwhile, in large pot cook the fettuccine to the al dente stage (cooked, but firm). Drain well. Transfer to large bowl. Add margarine and toss. Add vegetables, bacon, cheese, to egg and cream mixture, and toss again. Serves 6.
By Robin from Washington, IA
Sounds yummy! But I have a question. I saw where you mixed the cream with the eggs but never heated or cooked this. So do you leave the eggs raw in this recipe? Please let me know because I really want to try this recipe. =)
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