Fettuccine with Creamy Vegetable Sauce

Cook pasta according to package directions.  Drain pasta, reserving 3/4 cup cooking liquid.

Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan and crumble, reserving drippings in pan. 

Add peas, mushrooms and carrots; sauté 2 minutes.  Add green onions and thyme; sauté 1 to 2 minutes.

Stir in cooked pasta, reserved cooking liquid and half-and-half; heat until bubbly or until sauce thickens slightly.  Season with salt and pepper and sprinkle with Parmesan cheese and crumbled bacon.

* For a vegetarian option, omit bacon and sauté vegetables in 1 tablespoon olive oil instead of bacon drippings.

** Also great topped with grilled chicken.