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Vegetable Fettuccine Carbona


  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced carrots
  • 1/2 cup cauliflower florets
  • 1/2 cup frozen peas, thawed
  • 1/2 cup sliced zucchini
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  • 1 red pepper, cut in strips
  • 4 eggs
  • 1/4 cup half and half
  • 8 slices bacon, diced
  • 1 lb. pkg. fettuccine
  • 1/4 cup margarine
  • 1 cup Parmesan cheese


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

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March 22, 20110 found this helpful

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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