Description
Indulge in the rich and creamy flavors of this Roasted Asparagus and Mushroom Carbonara. This Italian-inspired dish combines the earthy taste of roasted vegetables with a luscious pasta sauce for a satisfying meal.
Ingredients
Scale
For the Roasted Vegetables:
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 8 ounces cremini or button mushrooms (sliced)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Carbonara:
- 12 ounces spaghetti or linguine
- 4 slices bacon (chopped)
- 2 large eggs
- 1 large egg yolk
- 1 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon black pepper
- 1/4 cup reserved pasta water
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F. Toss the asparagus and mushrooms with olive oil, salt, and pepper on a large baking sheet. Roast for 15–18 minutes until tender and slightly caramelized.
- Cook the pasta: Cook the pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
- Prepare the carbonara: Cook bacon until crisp, then sauté garlic and red pepper flakes. Whisk together eggs, Parmesan, and black pepper. Toss hot pasta in skillet with egg mixture, adding reserved pasta water as needed. Stir in roasted vegetables and bacon.
- Serve: Garnish with parsley and extra Parmesan. Serve hot.
Notes
- Combine the egg mixture with hot pasta off the heat to avoid scrambling.
- Pancetta can be used instead of bacon for a traditional twist.
- Best served fresh but can be reheated gently with a splash of water.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 135mg
