Roasted Asparagus and Mushroom Carbonara
Pasta, Vegetable
Ingredients
1 pound asparagus, trimmed and cut into bite sized pieces
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped
Directions
Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
Start cooking the pasta as directed on the package.
Cook the bacon in a large pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
Mix the egg, cheese, pepper and salt and parsley in a bowl.
Drain the cooked pasta, reserving some of the water, and place the pasta in the pan with the bacon and garlic.
Mix the egg mixture, asparagus and mushrooms into the pasta, adding reserved pasta water as needed.
Notes
Note: To speed things up, about 20 minutes into roasting the asparagus and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.
Option: Replace the parmigiano reggiano with pecorino romano.
Nutrition
Calories 341, Fat 13g (Saturated 4.3g, Trans 0), Cholesterol 140mg, Sodium 330mg, Carbs 38.4g (Fiber 3g, Sugars 3g), Protein 20.4g
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