- 4 tsp. olive oil
- 100g chopped bacon
- 375 gm mushrooms, sliced
- 1 clove garlic, finely chopped
- 200g fettuccine
- ½ cup frozen peas
- 3 eggs
- 3 zucchini, spiraled, or thinly sliced
- Salt and pepper
- 20g shredded Parmesan
Heat 1 tsp oil in a non-stick pan, cook bacon stirring occasionally for 3 minutes or until golden. Set aside in a large bowl.
Heat the remaining oil add the mushrooms and garlic, cook stirring often, for 3 minutes or until the mushrooms are tender.
Add to the bowl containing the bacon.
Add the spiraled zucchini.
Cook the fettuccine in a large pan of boiling, salted water until just cooked.
Add the peas at the last 2 minutes of cooking.
Whisk the eggs until well combined. Drain pasta and immediately add the egg mixture.
Using 2 dessertspoons toss the mixture, working quickly, until well combined and creamy.
Season with salt and pepper, Add pasta mixture to the bowl toss all together
Serve with shredded Parmesan. Serves 4.