Description
This Roasted Asparagus and Mushroom Carbonara is a creamy, cheesy pasta dish packed with roasted vegetables and crispy bacon or pancetta. Tossed in a rich egg sauce and seasoned with freshly cracked black pepper, it’s a comforting and savory dish that’s perfect for any time of year, but especially during the warmer months when asparagus is at its best!
Ingredients
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1 pound asparagus, trimmed and cut into bite-sized pieces
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8 ounces mushrooms, quartered
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1 tablespoon olive oil
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Salt and pepper, to taste
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8 ounces fettuccine (or pasta of choice; use gluten-free pasta for gluten-free)
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4 ounces bacon, cut into 1-inch pieces (or use 4 ounces pancetta, diced)
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1 clove garlic, chopped
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2 large eggs
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1/2 cup (2 ounces) Parmigiano Reggiano (Parmesan), grated
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Freshly cracked black pepper, to taste
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1 tablespoon parsley, chopped (for garnish)
Instructions
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Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the asparagus and mushrooms in olive oil, and season with salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
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Cook the pasta: While the vegetables roast, cook the fettuccine according to the package instructions. Drain, reserving 1/2 cup of the pasta cooking water.
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Cook the bacon: While the pasta and vegetables are cooking, heat a large skillet over medium heat. Add the diced bacon or pancetta and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving a bit of rendered fat in the pan.
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Make the carbonara sauce: In a medium bowl, whisk together the eggs, grated Parmesan, and freshly cracked black pepper until smooth and creamy.
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Combine everything: Once the pasta is cooked and drained, return it to the pot. Add the roasted asparagus and mushrooms, the cooked bacon, and the garlic. Toss everything together, then pour in the egg and Parmesan mixture, tossing quickly to coat the pasta. If needed, add some of the reserved pasta cooking water to help create a silky sauce.
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Garnish and serve: Sprinkle with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately and enjoy!
Notes
For a lighter version, you can substitute turkey bacon for the pancetta or bacon.
If you prefer a vegetarian version, you can skip the bacon and use extra vegetables or add roasted cauliflower for more texture.
Be sure to toss the pasta with the sauce off the heat to prevent scrambling the eggs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Pasta
- Method: Roasted, Stovetop
- Cuisine: Italian