4 eggs
1/4 c. whipping cream
8 slices bacon, chopped
1 c. mushrooms
1 c. sliced carrots
1 c. sliced cauliflower
1 c. sliced green onion
1 c. frozen peas, thawed
1 garlic clove, chopped
1 lb. fettucini
1 c. Parmesan cheese
1 c. sliced zucchini
1 red bell pepper strips
1/4 c. butter, cut into pieces
Salt and pepper

Beat eggs with cream in small bowl and set aside. Cook bacon in heavy large skillet. Remove with slotted spoon and set aside. Add vegetables to skillet and saute until crisp tender, 5 to 7 minutes. Cook fettuccine in boiling water until al dente. Drain well. Transfer to large serving bowl. Add butter and toss through. Add egg mixture and toss lightly. Add vegetables, bacon, cheese and toss again. Season with salt and pepper. Serves 6.