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Roasted Asparagus and Mushroom Carbonara Recipe

Roasted Asparagus and Mushroom Carbonara Recipe

5 from 14 reviews

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.

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

  1. Roast the Vegetables: Preheat the oven and roast asparagus and mushrooms until tender and browned.
  2. Cook the Pasta: Cook the pasta and reserve some pasta water.
  3. Cook the Bacon: Crisp up the bacon or pancetta in a skillet.
  4. Sauté the Garlic: Cook the garlic in the skillet with the bacon fat.
  5. Prepare the Carbonara Sauce: Whisk together eggs, Parmigiano Reggiano, and black pepper.
  6. Combine Everything: Toss pasta in bacon fat, add vegetables, and pour over the sauce.
  7. 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

Keywords: Roasted Asparagus, Mushroom Carbonara, Pasta Recipe, Italian Cuisine