Vegetable Fettucini Carbonara Recipe

Name: Vegetable Fettucini Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 8 slices bacon, crumbled; 1 clove minced garlic; 1 lb. fettucini; 1 c. mushrooms, sliced; 1 c. broccoli, sliced; 1 c. cauliflower, sliced; 1 c. carrots, sliced; 1 c. fresh peas; 1 c. zucchini, sliced; 1 c. red bell pepper, sliced; 1/2 c. heavy cream; 1/4 c. sliced green onions; 1 c. grated Parmesan cheese

Servings: persons

4 eggs
8 slices bacon, crumbled
1 clove minced garlic
1 lb. fettucini
1 c. mushrooms, sliced
1 c. broccoli, sliced
1 c. cauliflower, sliced
1 c. carrots, sliced
1 c. fresh peas
1 c. zucchini, sliced
1 c. red bell pepper, sliced
1/2 c. heavy cream
1/4 c. sliced green onions
1 c. grated Parmesan cheese

1
Beat eggs with cream and set aside.
2
Cook bacon in large skillet until crisp; remove and save.
3
Saute veggies and garlic in bacon fat until crisp and tender, about 5 to 7 minutes.
4
Cook 1 pound of fettucini; drain.
5
Toss with butter.
6
Add egg mixture and toss.
7
Add vegetables, bacon and cheese.
8
Season to taste and serve immediately.

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 eggs, 8 slices bacon, crumbled, 1 clove minced garlic, 1 lb. fettucini, and more.

Yes, Vegetable Fettucini Carbonara falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Fettucini Carbonara

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