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Roasted Asparagus and Mushroom Carbonara

Roasted Asparagus and Mushroom Carbonara
The other day I found myself thinking about making one of my favourite summer dishes, asparagus carbonara, and I thought that if I was making it anyways why not update the photos for the older recipe? I was all set to go when I remembered the roasted cauliflower and mushroom carbonara and I knew that a roasted asparagus and mushroom carbonara would be amazing since asparagus and mushrooms are such a fabulous combination! This carbonara recipe is pretty easy where you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. As much as I enjoy the cauliflower version I think I like this asparagus one even better and it just screams summer!

Roasted Asparagus and Mushroom Carbonara

Roasted Asparagus and Mushroom Carbonara
Roasted Asparagus and Mushroom Carbonara

Roasted Asparagus and Mushroom Carbonara

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

Roasted asparagus and mushrooms in a creamy and cheesy egg sauce with plenty of fresh cracked black pepper.



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)
  • 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
  1. 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 oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  2. Start cooking the pasta as directed on the package.
  3. Cook the bacon in a 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.
  4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
  5. Drain the cooked pasta reserving some of the water.
  6. Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

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 Facts: Calories 341, Fat 13g (Saturated 4.3g, Trans 0), Cholesterol 140mg, Sodium 330mg, Carbs 38.4g (Fiber 3g, Sugars 3g), Protein 20.4g
Nutrition by: Nutritional facts powered by Edamam

31 comments:

Rosa's Yummy Yums said...

Magnificent and ever so mouthwatering!

Cheers,

Rosa

Kevin Lynch said...

Rosa's Yummy Yums: Thanks!

marla {Family Fresh Cooking} said...

Perfect pasta!!

Jenny said...

This pasta!! Love everything about it!!

Julie @ Table for Two said...

This looks so creamy and delicious!

Laura @ Laura's Culinary Adventures said...

Total comfort food :) yum!

Maria said...

My kind of pasta!

naomi said...

I want a huge bowl of this!

Memoria James said...

Oh! That first shot of the forkful of yumminess is killing me! I don't even like asparagus, and I want to eat that entire dish of pasta. Lovely recipe and photos!

Gaby said...

This looks fantastic!

Alice // Hip Foodie Mom said...

Kevin. . this is brilliant!!!! Delicious and mouth watering!

Briana Darnell said...

I need a huge serving of this. Pronto!

Mary Boyd said...

Raw eggs???????

Kevin Lynch said...

Mary Boyd: Yes the eggs are raw but they "cook" in the heat of the pasta, pan, veggies, bacon and pasta water.

Nicole said...

This looks so good! I totally Pinned this.

devotedfoodie said...

That looks so good, my mouth is watering. Yum!

Mary Boyd said...

Thank you Kevin. Now I can enjoy this beautiflu dish. It looks amazing!!!

Allie BakingAMoment said...

Love the asparagus and mushrooms with that eggy, cheesy sauce and the bacon! Fabulous dish!

Aimee said...

You had me at bacon! And asparagus! And well, all of it.

Heather Christo said...

this looks incredibly delicious Kevin! Perfect comfort food!

Giuliana Manca said...

Un piatto di pasta bellissimo e gustosissimo!!!

Kate said...

This looks so good! I got tired of asparagus because the only thing I knew to do with it was to roast it... but it's such a great idea to add it to this pasta recipe!

Medha @ Whisk & Shout said...

How stunning and delish! I need this in my mouth PRONTO. :)

Kevin Lynch said...

Kate: You should check out some of my other asparagus recipes, asparagus is definitely not boring!

Tina said...

I'm loving this! Fresh, simple and delicious!
Tina from www.tinaschic.com

Jodee Weiland said...

Kevin, I'm Italian, and this looks fabulous...well done, my friend! This looks absolutely delicious...perfection...thanks for sharing!

eatgood4life.blogspot.com said...

I need a bowl of this goodness right about now :-) Great recipe!

Anonymous said...

Do we use two whole eggs or just the two egg yolks for the sauce?

Marisa said...

Why eggs?

Kevin Lynch said...

Marisa: A traditional carbonara is made with eggs but you could easily replace them with heavy/whipping cream.

Kevin Lynch said...

Anonymous: I use two whole eggs but I know that some use 4 yolks instead. Using just yolks would result in a richer sauce but I would rather not have to worry about using the leftover whites.

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