Carbonara-Style Fettuccine

• 6 oz. plain fettuccine pasta
• 6 oz. spinach fettuccine pasta
• 1 large sweet red pepper, chopped
• 1 (8 oz.) pkg. liquid whole eggs
• 1/4 c. nonfat sour cream
• 1/2 c. chopped parsley
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 oz. sliced Canadian bacon, cut into 1/4-inch wide strips

1. Cook fettuccine according to package directions.
2. About 5 minutes before pasta is cooked, gradually add sweet pepper to boiling water.
3. Meanwhile, whisk together the eggs, sour cream, cheese, salt and pepper in a medium-size bowl.
4. Drain pasta; return to saucepan.
5. Immediately pour egg mixture over pasta.
6. Add bacon and parsley.
7. Toss together until pasta is well coated with sauce.
8. Serve.

pasta, pasta, sweet red pepper, eggs, nonfat sour cream, parsley, parmesan cheese, salt, black pepper, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337328 (may not work)