What's for Dinner? A New Chef Cooks Vegetable Carbonara

It's time for the Wednesday dinner post. This week things are just a bit different, because my husband was the chef... somehow I have hurt my neck/shoulder quite badly, so he graciously offered to make dinner for us last night. I had this recipe I had been wanting to try and was almost in tears when I knew an hour over the stove wasn't in my future. So, after leaving the house before the sun came up, he walked in the door around 5:30 and cheerfully started to cook.

My contribution was chopping the vegetables the dish would need... which greatly sped up the process. (Do you have a Crinkle Cutter? - I love mine for chopping veggies!) This recipe is perfect for what will be coming out of gardens in the coming months!

We highly recommend this recipe - it's the best meal we've made at home in several months!

Garden Carbonara


3 large eggs
1/2 cup cream or milk
8 slices bacon
2 tbs. vegetable oil
1 clove garlic, minced
1/4 cup sliced green onions
1 cup sliced fresh mushrooms
1 cup cauliflower florets
1 cup sliced carrots
1 cup frozen peas
1 cup sliced zucchini
16 oz. fettuccine
1/4 cup melted butter
1 cup grated Parmesan cheese

  • Beat eggs and cream; set aside
  • Cook bacon until crisp; drain on paper towel
  • In large frying pan, saute vegetables in oil 5-7 minutes; Cover and set aside.
  • Cook fettuccine according to package directions; toss with butter.
  • Add eggs and cream, toss.
  • Add vegetables, toss.
  • Add cheese, toss. Heat through and serve warm
*This recipe contains uncooked egg yolks/whites.

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