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 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
- 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.
Option: Replace the parmigiano reggiano with pecorino romano.
Roasted Cauliflower and Mushroom Carbonara
Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta
Roasted Brussels Sprout Carbonara
Asparagus Carbonara
Butternut Squash Carbonara
Spring Pea Carbonara
20 Minute Shrimp Carbonara
Carbonara
Roasted Asparagus and Mushroom Poutine
Creamy Roasted Asparagus and Brie Cauliflower Soup
Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese
Magnificent and ever so mouthwatering!
Cheers,
Rosa
Rosa's Yummy Yums: Thanks!
Perfect pasta!!
This pasta!! Love everything about it!!
This looks so creamy and delicious!
Total comfort food 🙂 yum!
My kind of pasta!
I want a huge bowl of this!
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!
This looks fantastic!
Kevin. . this is brilliant!!!! Delicious and mouth watering!
I need a huge serving of this. Pronto!
Raw eggs???????
Mary Boyd: Yes the eggs are raw but they "cook" in the heat of the pasta, pan, veggies, bacon and pasta water.
This looks so good! I totally Pinned this.
That looks so good, my mouth is watering. Yum!
Thank you Kevin. Now I can enjoy this beautiflu dish. It looks amazing!!!
Love the asparagus and mushrooms with that eggy, cheesy sauce and the bacon! Fabulous dish!
You had me at bacon! And asparagus! And well, all of it.
this looks incredibly delicious Kevin! Perfect comfort food!
Un piatto di pasta bellissimo e gustosissimo!!!
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!
How stunning and delish! I need this in my mouth PRONTO. 🙂
Kate: You should check out some of my other asparagus recipes, asparagus is definitely not boring!
I'm loving this! Fresh, simple and delicious!
Tina from http://www.tinaschic.com
Kevin, I'm Italian, and this looks fabulous…well done, my friend! This looks absolutely delicious…perfection…thanks for sharing!
I need a bowl of this goodness right about now 🙂 Great recipe!
Do we use two whole eggs or just the two egg yolks for the sauce?
Why eggs?
Marisa: A traditional carbonara is made with eggs but you could easily replace them with heavy/whipping cream.
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.
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.
Sally: I'm glad you enjoyed it.
This pasta seriously makes me so happy! I want a big bowl of it now!
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!
Came out so good followed it except replaced bacon with shrimp n omg it was sooooo good
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!!
tina: Love the sound of using shrimp!
Is parsley a must? I forgot to buy some
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!
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.
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.
I cooked this tonight for our dinner and we loved it thank you!
x
Samantha: I'm glad you enjoyed it!
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!
Do you use precooked bacon or do you cook your own. Same question about the mushrooms. Thanks in advance.
Forget my question. I realized that I overlooked a step. Thanks
This is delicious!!!! I'm making it for the second time in two weeks!
Anonymous: I'm glad that you enjoyed it!
A beautiful and delicious meal–thank you so much for sharing this recipe!
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.
I will double the recipe next time ???? I also added in some sun dried tomatoes….yum!
Seriously Soo good made it a couple times for my husband now it's one of our favorites!
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.
Anna: Great ideas for veggie noodles! I like zucchini noodles for this!
nutritional value would be great if it can be offered
Pat New: It's just below the recipe! Enjoy!
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.
Molly Ruggles: Just asparagus would be amazing and blistering some cherry tomatoes would be good!
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?
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.
Marieanne: I'm glad you enjoyed it!
Do you think this would keep well for leftovers? Or is it more of an eat right away meal?
Unknown: This is definitely best freshly made!
This recipe has made our regular rotation. So good!
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.
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.
Zucchini is a great addition!
The eggs turned into scrambled eggs, wasn’t creamy at all. I added water from the pasta, I don’t get it 🙁
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.