Ingredients

* 1 (9 inch) unbaked pastry shell
* 1 1/2 cups chopped onion
* 1 medium green pepper, chopped
* 1 cup chopped tomatoes
* 1/2 cup chopped zucchini
* 1/2 cup sliced fresh mushrooms
* 2 tablespoons butter or margarine
* 1/4 teaspoon curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* Pinch ground cinnamon
* 5 eggs
* 1/4 cup milk
* 1/4 cup grated Parmesan cheese

Directions

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.
2. In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
3. In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Ingredients

* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 1 pinch salt and black pepper to taste
* 2 tablespoons chopped fresh parsley
* 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

16 oz pkg of Fettuccine Pasta
1/2 cup Butter
2 cups Heavy Whipping Cream
1 cup freshly grated Parmesan Cheese
1 tsp. Kosher or course Salt
1/2 tsp. Freshly Ground Black Pepper

Cook pasta acccording to package directions.

While pasta is cooking, melt butter in large skillet. Add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce.

Remove from heat and add cooked fettucine and 1 cup Parmesan, toss to combine and serve immediately with the an extra sprinkling of Parmesan Cheese over the top, if desired.