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Roasted Asparagus and Mushroom Carbonara

[heart_this] · Jun 23, 2014 · 80 Comments

Roasted Asparagus and Mushroom Carbonara

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

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) (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
  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/200C 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 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.
  4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
  5. Drain the cooked pasta, reserving some of the water, and place the pasta in the pan with the bacon and garlic.
  6. Mix the egg mixture, asparagus and mushrooms into the pasta, 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
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Bacon, Food, Gluten-free, Italian, Main Course, Mushroom, Pasta, Recipe

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Reader Interactions

Comments

  1. Rosa's Yummy Yums says

    June 23, 2014 at 11:52 am

    Magnificent and ever so mouthwatering!

    Cheers,

    Rosa

    Reply
  2. kevin says

    June 23, 2014 at 11:54 am

    Rosa's Yummy Yums: Thanks!

    Reply
  3. marla {Family Fresh Cooking} says

    June 23, 2014 at 12:29 pm

    Perfect pasta!!

    Reply
  4. Jenny says

    June 23, 2014 at 12:55 pm

    This pasta!! Love everything about it!!

    Reply
  5. Julie @ Table for Two says

    June 23, 2014 at 1:27 pm

    This looks so creamy and delicious!

    Reply
  6. Laura @ Laura's Culinary Adventures says

    June 23, 2014 at 1:48 pm

    Total comfort food 🙂 yum!

    Reply
  7. Maria says

    June 23, 2014 at 1:49 pm

    My kind of pasta!

    Reply
  8. naomi says

    June 23, 2014 at 3:32 pm

    I want a huge bowl of this!

    Reply
  9. Memoria James says

    June 23, 2014 at 3:42 pm

    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!

    Reply
  10. Gaby says

    June 23, 2014 at 4:43 pm

    This looks fantastic!

    Reply
  11. Alice // Hip Foodie Mom says

    June 23, 2014 at 5:58 pm

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

    Reply
  12. Briana Darnell says

    June 23, 2014 at 9:18 pm

    I need a huge serving of this. Pronto!

    Reply
  13. Mary Boyd says

    June 23, 2014 at 10:14 pm

    Raw eggs???????

    Reply
  14. kevin says

    June 23, 2014 at 11:29 pm

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

    Reply
  15. Nicole says

    June 24, 2014 at 1:07 am

    This looks so good! I totally Pinned this.

    Reply
  16. Anonymous says

    June 24, 2014 at 2:06 am

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

    Reply
  17. Mary Boyd says

    June 24, 2014 at 11:49 am

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

    Reply
  18. Allie BakingAMoment says

    June 24, 2014 at 11:56 am

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

    Reply
  19. Aimee says

    June 24, 2014 at 2:15 pm

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

    Reply
  20. Heather Christo says

    June 24, 2014 at 4:33 pm

    this looks incredibly delicious Kevin! Perfect comfort food!

    Reply
  21. Giuliana Manca says

    June 24, 2014 at 6:52 pm

    Un piatto di pasta bellissimo e gustosissimo!!!

    Reply
  22. Kate says

    June 25, 2014 at 3:05 am

    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!

    Reply
    • Bev says

      January 5, 2023 at 1:04 pm

      I make a medium white sauce, add cheese and a can of crab meat. Cook the asparagus to tender crisp and eat this over toast. Add whatever seasonings to the cheese white sauce.. yummy

      Reply
  23. Medha @ Whisk & Shout says

    June 25, 2014 at 4:22 am

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

    Reply
  24. kevin says

    June 25, 2014 at 9:54 am

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

    Reply
  25. Tina says

    June 25, 2014 at 6:07 pm

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

    Reply
  26. Jodee Weiland says

    June 25, 2014 at 7:01 pm

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

    Reply
  27. eatgood4life.blogspot.com says

    June 25, 2014 at 7:48 pm

    I need a bowl of this goodness right about now 🙂 Great recipe!

    Reply
  28. Anonymous says

    July 7, 2014 at 3:29 pm

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

    Reply
  29. Marisa says

    July 13, 2014 at 8:34 pm

    Why eggs?

    Reply
  30. kevin says

    July 20, 2014 at 8:45 pm

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

    Reply
  31. kevin says

    July 20, 2014 at 9:06 pm

    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.

    Reply
  32. Sally says

    August 12, 2014 at 1:12 pm

    Had this last night for dinner with a nice ribeye steak. It was great! I had to use ham since I was out of bacon, but followed recipe other than that. Thanks for a great tasting simple recipe.

    Reply
  33. kevin says

    August 12, 2014 at 1:18 pm

    Sally: I'm glad you enjoyed it.

    Reply
  34. Jocelyn (Grandbaby Cakes) says

    August 26, 2014 at 2:07 pm

    This pasta seriously makes me so happy! I want a big bowl of it now!

    Reply
  35. Anonymous says

    August 31, 2014 at 7:34 pm

    Wanted to make this so bad but i don't have an oven! So i boiled the green asparagus for 3 minutes and just added the mushrooms to the bacon/onion mix. Came out amazing!

    Reply
  36. tina says

    September 8, 2014 at 11:59 pm

    Came out so good followed it except replaced bacon with shrimp n omg it was sooooo good

    Reply
  37. foster says

    September 13, 2014 at 12:18 pm

    Man I tell you one thing this is absolutely delicious!! I LOVE THIS AND I LOVE YOU FOR POSTING THISRECIPE. KEEP UP THE GREAT WORK MAN!!

    Reply
  38. kevin says

    September 22, 2014 at 5:07 am

    tina: Love the sound of using shrimp!

    Reply
  39. Sarah Walker says

    November 22, 2014 at 1:35 am

    Is parsley a must? I forgot to buy some

    Reply
  40. Tiffany says

    January 14, 2015 at 12:15 am

    Thank you for this delicious recipe!!!! I made it tonight for dinner and it was a hit with EVERYONE!! I didn't add the asparagus, since the kids probably wouldn't eat it, but you better believe I will be making this again!! I definitely want to try it with the asparagus… Super simple, fast and filling meal!

    Reply
  41. Anonymous says

    February 11, 2015 at 4:37 am

    This was tasty but nowhere near as creamy as it looks in the picture. I do know that a carbonara is not supposed to be creamy so the picture is deceiving. I like creamy pasta though so next time I'll add some cream.

    Reply
    • Vicky says

      March 18, 2019 at 10:17 pm

      Possibly you didn’t add enough pasta water? I added about 1/2 cup or so and it was creamy and delicious, but I think the leftovers could have benefited from more.

      Reply
  42. Anonymous says

    April 28, 2015 at 9:09 pm

    I cooked this tonight for our dinner and we loved it thank you!
    x

    Reply
  43. kevin says

    April 29, 2015 at 12:27 pm

    Samantha: I'm glad you enjoyed it!

    Reply
  44. debi says

    May 12, 2015 at 1:39 am

    I will never make a plain carbonara again. One of my new "go to" recipes. I used bow tie pasta last time and thought it made for easier eating. YUM!

    Reply
  45. Cp39 says

    May 31, 2015 at 12:58 pm

    Do you use precooked bacon or do you cook your own. Same question about the mushrooms. Thanks in advance.

    Reply
  46. Cp39 says

    May 31, 2015 at 1:07 pm

    Forget my question. I realized that I overlooked a step. Thanks

    Reply
  47. Anonymous says

    June 18, 2015 at 11:39 pm

    This is delicious!!!! I'm making it for the second time in two weeks!

    Reply
  48. kevin says

    July 25, 2015 at 1:46 pm

    Anonymous: I'm glad that you enjoyed it!

    Reply
  49. Bridget Gray says

    September 17, 2015 at 11:54 pm

    A beautiful and delicious meal–thank you so much for sharing this recipe!

    Reply
  50. marny says

    October 17, 2015 at 11:55 pm

    My husband and I made this for dinner tonight. It was delicious! We love traditional carbonara, but the addition of asparagus and mushrooms was excellent. Will definitely make this again.

    Reply
  51. Anonymous says

    April 4, 2016 at 7:03 pm

    I will double the recipe next time ???? I also added in some sun dried tomatoes….yum!

    Reply
  52. Anonymous says

    June 23, 2016 at 12:12 am

    Seriously Soo good made it a couple times for my husband now it's one of our favorites!

    Reply
  53. Anne says

    July 15, 2016 at 2:08 am

    Wheat is out for me…so, I am inspired to spiralize some butternut squash to use as noodles and make this. Would toss squash noodles with ghee and caramelize in oven with the asparagus and mushrooms. Next one will be carrot noodles or kohlrabi or who knows. It will have to be a vegetable that is hearty enough to hold up as a noodle. Thanks for the inspiration.

    Reply
  54. kevin says

    July 15, 2016 at 12:33 pm

    Anna: Great ideas for veggie noodles! I like zucchini noodles for this!

    Reply
  55. Pat New says

    October 4, 2016 at 1:43 am

    nutritional value would be great if it can be offered

    Reply
  56. kevin says

    October 4, 2016 at 2:22 pm

    Pat New: It's just below the recipe! Enjoy!

    Reply
  57. Molly Ruggles says

    February 27, 2017 at 2:14 pm

    Looks yummy! Has anyone made it with different veg than mushrooms. I can't eat them. Was thinking to try it with asparagus and tomatoes, or asparagus and butternut squash.

    Reply
  58. kevin says

    March 3, 2017 at 12:55 am

    Molly Ruggles: Just asparagus would be amazing and blistering some cherry tomatoes would be good!

    Reply
  59. Anonymous says

    March 19, 2017 at 10:16 pm

    This looks yummy and I'll be making it soon. I am wondering about the egg mixture though. That does get cooked right so you're not eating raw eggs?

    Reply
  60. Marieanne says

    April 6, 2017 at 12:12 am

    I made this tonight and had a trip to heaven! The garlic and eggs brought this to another level, so wonderful. Keep up the good work Kevin.

    Reply
  61. kevin says

    April 6, 2017 at 3:06 am

    Marieanne: I'm glad you enjoyed it!

    Reply
  62. Unknown says

    April 17, 2018 at 1:32 am

    Do you think this would keep well for leftovers? Or is it more of an eat right away meal?

    Reply
  63. kevin says

    April 17, 2018 at 3:16 pm

    Unknown: This is definitely best freshly made!

    Reply
  64. bonnie says

    June 7, 2018 at 11:53 pm

    This recipe has made our regular rotation. So good!

    Reply
  65. Laurie Jackson says

    June 5, 2019 at 4:57 pm

    Hi Kevin.
    The garden has filled the produce drawer in the fridge with asparagus at the same time that my mushroom grower friend has buried me in fabulous Stropheria mushrooms, and they’re HUGE. So this recipe showed up at the perfect time. We’ll enjoy this on Friday.
    My only addition will probably be a little pinch of crushed red chile peppers.

    Reply
  66. Girl # 4 says

    September 12, 2019 at 7:38 pm

    Great recipe!!
    I added fresh zucchini from our garden to the called for roasted vegetables. I would recommend this, to those who are like me and have a garden full of zucchini this time of year.

    Reply
    • kevin says

      September 13, 2019 at 7:45 am

      Zucchini is a great addition!

      Reply
  67. Mylene says

    June 29, 2020 at 6:29 pm

    The eggs turned into scrambled eggs, wasn’t creamy at all. I added water from the pasta, I don’t get it 🙁

    Reply
    • kevin says

      June 30, 2020 at 7:20 am

      No heat is applied to the pan when you add the eggs to the pasta in the pan. The residual heat from the pasta and the pan will be enough to ‘cook’ the eggs without scrambling them. The sauce will be pretty thick with just the eggs and cheese so a little water is added to thin it out a bit.

      Reply
  68. Rebecca says

    April 8, 2021 at 7:23 pm

    So so good! Family loved it! Will definitely make again!

    Reply
  69. Kris says

    April 26, 2021 at 5:30 pm

    I thought it needed a little bit of brightness so I squirted a little lemon on it. Delicious

    Reply
    • kevin says

      May 3, 2021 at 8:05 am

      Lemon is a nice addition!

      Reply
  70. Christina says

    April 30, 2021 at 9:20 pm

    This was delicious! Family loved it! I’m curious, if I subbed heavy whipping cream for the eggs next time, how much would I need?

    Reply
    • kevin says

      May 3, 2021 at 8:36 am

      Use 1/2 cups heavy whipping cream in place of the eggs. Enjoy!

      Reply
  71. Savita says

    May 12, 2021 at 9:50 am

    Indeed it looks so mouthwatering 😋definitely gonna try it, pinning !!

    Reply
  72. Megan says

    September 21, 2021 at 10:12 pm

    I have made this multiple times and it’s easy and delicious!

    Reply
  73. Jill says

    October 30, 2021 at 7:52 pm

    This was amazing. Had all the ingredients on hand. Came together easily and will be on our regular schedule. Thank you for the great recipe!

    Reply

Trackbacks

  1. 21 Ways to Eat Asparagus | Simple Healthy Kitchen says:
    August 31, 2020 at 8:54 pm

    […] 5.Roasted Asparagus and Mushroom Carbonara from Closet Cooking […]

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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