Roasted Asparagus and Mushroom Carbonara Recipe
A delicious and creamy twist on the classic carbonara pasta dish, this Roasted Asparagus and Mushroom Carbonara recipe is a flavorful combination of roasted vegetables, crispy bacon, and a rich Parmesan cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables:
- 1 pound asparagus, trimmed and cut into bite-sized pieces
- 8 ounces mushrooms, quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
Carbonara Pasta:
- 8 ounces fettuccine (or pasta of choice, gluten-free if desired)
- 4 ounces bacon, cut into 1-inch pieces (or pancetta, diced)
- 1 clove garlic, chopped
- 2 eggs
- ½ cup (2 ounces) Parmigiano Reggiano (Parmesan), grated
- Fresh cracked black pepper, to taste
- Salt, to taste
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Roast the Vegetables: Preheat the oven and roast asparagus and mushrooms until tender and browned.
- Cook the Pasta: Cook the pasta and reserve some pasta water.
- Cook the Bacon: Crisp up the bacon or pancetta in a skillet.
- Sauté the Garlic: Cook the garlic in the skillet with the bacon fat.
- Prepare the Carbonara Sauce: Whisk together eggs, Parmigiano Reggiano, and black pepper.
- Combine Everything: Toss pasta in bacon fat, add vegetables, and pour over the sauce.
- Serve: Season with salt and pepper, garnish with parsley, and serve.
Notes
- For a vegetarian option, you can omit the bacon and use olive oil for sautéing.
- Adjust the amount of Parmesan to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 150mg
Keywords: Roasted Asparagus, Mushroom Carbonara, Pasta Recipe, Italian Cuisine
