Start heating pasta cooking water in a large pot. Cut carrots into matchsticks approximately 1 1/2 inches long. Cut broccoli florets from stem and slice stems into paper-thin pieces. Thinly slice green onions. Saute bacon in a large skillet until crisp. Remove from pan and crumble into small pieces. Begin cooking pasta. Pour out all but 2 Tbsp bacon drippings. Add olive oil to bacon drippings. When oil is hot add carrots, broccoli, green onions and garlic. Toss to coat vegetables with oil. Cover and cook for 1 to 2 minutes. Add vinegar and cook for another minute. Place cooked, well-drained pasta in a large warm bowl. Add vegetable mixture and toss to combine ingredients. Serve on warm plates.