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Roasted Asparagus and Mushroom Carbonara

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Roasted Asparagus and Mushroom Carbonara
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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

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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 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
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Reader Interactions

Comments

  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

  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

  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

  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

  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

  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

  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

  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

  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

  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

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