Roasted Asparagus and Mushroom Carbonara

If you’re looking for a dish that combines the earthy flavor of roasted asparagus and mushrooms with the creamy richness of a classic carbonara, this Roasted Asparagus and Mushroom Carbonara is your perfect match. This updated twist on the traditional carbonara recipe features roasted vegetables tossed in a luscious egg and cheese sauce, with the bold addition of crispy bacon or pancetta and a generous sprinkle of fresh cracked black pepper. This dish screams comfort and elegance in every bite, with a fresh summer vibe that makes it ideal for warmer months.

The combination of roasted asparagus and mushrooms in a creamy, cheesy sauce elevates this carbonara to new heights. The roasted vegetables add a delightful depth of flavor, while the bacon or pancetta provides the savory crunch that pairs beautifully with the smooth pasta. Whether you’re enjoying it as a weeknight dinner or serving it at a special gathering, this dish will undoubtedly impress anyone lucky enough to indulge.

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Why You’ll Love This Recipe

1. Simple to Make

This carbonara is straightforward to prepare, with most of the work happening while the vegetables roast and the pasta cooks. It’s an easy-to-follow recipe that doesn’t compromise on flavor.

2. Vegetable Boost

Roasted asparagus and mushrooms are not only delicious but also packed with nutrients, making this dish a more wholesome take on a classic.

3. Perfect Balance of Flavors

The creamy egg sauce, salty bacon or pancetta, and the earthy roasted vegetables create a perfect balance of flavors, making each bite rich and satisfying.

4. Customizable

You can easily adjust this recipe to suit dietary preferences by swapping the pasta for a gluten-free option or using a plant-based alternative for the bacon.

5. Great for Summer

The combination of roasted vegetables and a creamy sauce makes this dish feel fresh and perfect for summer, while still being comforting enough for cooler days.

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Ingredients

• Asparagus (trimmed and cut into bite-sized pieces)
• Mushrooms (quartered)
• Olive oil
• Salt and pepper (to taste)
• Fettuccine (or pasta of choice, gluten-free for a gluten-free option)
• Bacon (cut into 1-inch pieces) or pancetta (diced)
• Garlic (chopped)
• Eggs
• Parmigiano Reggiano (Parmesan), grated
• Fresh cracked black pepper (plenty)
• Parsley (chopped)

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Variations

1. Vegetarian Option: Skip the bacon or pancetta and use sautéed onions or tempeh as a meat alternative for a delicious vegetarian version.
2. Gluten-Free Pasta: Substitute gluten-free pasta for the fettuccine to make this recipe suitable for those following a gluten-free diet.
3. Vegan Version: Replace the eggs with a plant-based egg alternative and use dairy-free cheese for a vegan-friendly carbonara.
4. Add Fresh Herbs: Consider adding fresh thyme or basil along with parsley for extra flavor complexity.
5. Roast the Vegetables Differently: Experiment with different veggies like roasted zucchini or bell peppers alongside the asparagus and mushrooms for a more varied flavor profile.

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How to Make the Recipe

Step 1: Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, toss the asparagus and mushrooms with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.

Step 2: Cook the Pasta

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the fettuccine (or your pasta of choice) according to the package instructions until al dente. Drain, reserving some pasta water for later use.

Step 3: Cook the Bacon or Pancetta

In a large skillet over medium heat, cook the bacon (or pancetta) pieces until crispy, about 5-7 minutes. Add the chopped garlic to the pan and sauté for an additional 1 minute, until fragrant.

Step 4: Prepare the Egg Sauce

In a bowl, whisk together the eggs, grated Parmigiano Reggiano (Parmesan), and a generous amount of fresh cracked black pepper. Set aside.

Step 5: Combine the Pasta and Vegetables

Add the cooked pasta and roasted vegetables to the skillet with the bacon and garlic. Toss everything together, ensuring the ingredients are well mixed.

Step 6: Create the Carbonara Sauce

Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing gently to coat. The residual heat from the pasta and vegetables will cook the eggs and create a creamy sauce. If needed, add a splash of reserved pasta water to thin the sauce.

Step 7: Garnish and Serve

Season with additional salt and pepper to taste. Garnish with freshly chopped parsley before serving.

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Tips for Making the Recipe

1. Use Fresh Ingredients: Fresh, high-quality asparagus, mushrooms, and Parmesan will really elevate the flavor of this dish.
2. Don’t Overcook the Eggs: Be sure to remove the pan from the heat before adding the egg mixture to prevent the eggs from scrambling.
3. Save Pasta Water: If the sauce is too thick, adding reserved pasta water will help create a silky texture.
4. Crisp the Bacon: Make sure the bacon or pancetta is crispy to add a satisfying crunch to the dish.
5. Roast Vegetables Evenly: Stir the vegetables halfway through roasting to ensure even cooking and browning.

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How to Serve

This Roasted Asparagus and Mushroom Carbonara is perfect as a standalone dish, but it pairs beautifully with a light green salad or crusty bread for a complete meal. For a more elegant presentation, serve in individual bowls and garnish with additional freshly cracked black pepper or extra Parmesan.

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Make Ahead and Storage

Storing Leftovers

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water or olive oil.

Freezing

We do not recommend freezing this dish, as the egg-based sauce may separate upon thawing, affecting the texture.

Reheating

Reheat the carbonara gently on the stove over low heat, adding a small amount of water or olive oil to help bring the sauce back to a creamy consistency.

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FAQs

1. Can I use a different type of pasta?

Yes, you can use any pasta you prefer, such as spaghetti, penne, or rigatoni, instead of fettuccine.

2. Can I make this dish without bacon?

Yes, you can skip the bacon and use pancetta, or substitute it with sautéed vegetables for a vegetarian version.

3. How do I avoid scrambling the eggs in the sauce?

Be sure to remove the skillet from the heat before adding the egg mixture, and toss quickly to prevent the eggs from cooking too much.

4. Can I use a non-dairy alternative for the cheese?

Yes, you can use a dairy-free Parmesan cheese to make this dish vegan-friendly.

5. Can I use frozen asparagus and mushrooms?

Fresh vegetables will give the best flavor and texture, but if frozen is all you have, just be sure to thaw and drain them before roasting.

6. How can I make this dish spicier?

Add red pepper flakes to the bacon or pancetta as it cooks, or sprinkle some chili powder into the egg mixture for a little heat.

7. Is this recipe gluten-free?

You can make it gluten-free by using gluten-free pasta, which works just as well with the rest of the ingredients.

8. Can I prepare the vegetables ahead of time?

Yes, you can roast the asparagus and mushrooms ahead of time and store them in the fridge until you’re ready to assemble the dish.

9. Can I make this carbonara without eggs?

While traditional carbonara relies on eggs for its creamy texture, you could experiment with using a cream or dairy-free alternative for the sauce.

10. How many servings does this recipe yield?

This recipe makes 4 servings, but it can easily be doubled for a larger crowd.

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Conclusion

This Roasted Asparagus and Mushroom Carbonara is a fresh and delicious twist on the classic pasta dish, offering a perfect balance of flavors from roasted vegetables, crispy bacon, and a creamy egg sauce. Quick and easy to make, it’s an ideal summer meal that brings together earthy vegetables, savory bacon, and rich Parmesan in one satisfying dish. Whether you’re serving it to guests or enjoying it as a family dinner, this carbonara is sure to become a favorite in your recipe rotation.

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