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Cooking adventures in a small, closet sized, kitchen. - 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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Roasted Cauliflower and Mushroom Carbonara

[heart_this] · Mar 21, 2014 · 75 Comments

Roasted Cauliflower and Mushroom Carbonara

A roasted cauliflower and mushroom pasta in a creamy egg and bacon sauce seasoned with plenty of fresh cracked pepper.

Carbonara is an Italian pasta dish consisting of egg, bacon, fresh cracked black pepper and cheese and I am a huge fan of it; it’s so quick and easy to make and so amazingly good! One of the things that I like about it is that you can easily add things, like vegetables, and I figured that it was past time to make a carbonara with my new favourite vegetable, cauliflower. Of course, I could not resist roasting the cauliflower to give it that caramelized flavour and I also brought cauliflowers best fried, mushrooms, to the roasting pan! Once the vegetables are roasted you really just need to cook the bacon (I used pancetta this time) and pasta and toss everything together! The trick to carbonara is that you want to mix the egg sauce with the hot pasta, bacon and pasta water so that the eggs ‘cook’ without scrambling, which is actually pretty easy! This roasted cauliflower and mushroom carbonara might just be my favourite carbonara yet!
Check out below the recipe for some more carbonara pasta recipes!

Roasted Cauliflower and Mushroom Carbonara
You really can’t go wrong with a creamy egg and bacon sauce!

Roasted Cauliflower and Mushroom Carbonara
Roasted cauliflower and mushrooms are just so addictively good!

Roasted Cauliflower and Mushroom Carbonara

Roasted Cauliflower and Mushroom Carbonara

Roasted Cauliflower and Mushroom Carbonara

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

A roasted cauliflower and mushroom pasta in a creamy egg and bacon sauce seasoned with plenty of fresh cracked pepper.

ingredients
  • 1 small head cauliflower, cut into florets
  • 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 pancetta, diced or 4 ounces bacon cut into 1 inch pieces
  • 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 cauliflower 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 pancetta 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, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.
Note: To speed things up, about 20 minutes into roasting the cauliflower 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 365, Fat 16.3g (Saturated 4.7g, Trans 0), Cholesterol 140mg, Sodium 347mg, Carbs 37.5g (Fiber 2.3g, Sugars 2.7g), Protein 19.2g

Nutrition by: Nutritional facts powered by Edamam
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Bacon, Cauliflower, Food, Gluten-free, Italian, Main Course, Mushroom, Pasta, Recipe

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Reader Interactions

Comments

  1. Marie Matter says

    March 21, 2014 at 11:34 am

    I want to dive right into this!!!

    Reply
  2. Stacy | Wicked Good Kitchen says

    March 21, 2014 at 12:39 pm

    Dinner is at your place, right? This looks incredibly scrumptious, Kevin! You have done it again. You had me at roasted cauliflower, pasta and Carbonara. I want this for breakfast right now!

    Reply
  3. Victoria @ taketimeaway says

    March 21, 2014 at 12:59 pm

    I LOVE carbonara! Glad to see you've added some healthy veggies in there.

    Reply
  4. Maria says

    March 21, 2014 at 1:43 pm

    LOVE this pasta dish!

    Reply
  5. NotesFromAbroad says

    March 21, 2014 at 2:13 pm

    We don't eat meat so I am always on the lookout for good non meat dishes and if it is pasta, even better ! I am making this tonight for company coming to dinner 🙂 besos !

    Reply
  6. Jenny says

    March 21, 2014 at 2:30 pm

    This is so perfect Kevin! Love it!!

    Reply
  7. The Little Ferraro Kitchen says

    March 21, 2014 at 2:33 pm

    Amazing! I really like how you don't add cream to carbonara! Just egg and pork 🙂 And I can just imagine how the crunchy cauliflower and meaty mushrooms would be…deff making this!

    Reply
  8. Laureen King says

    March 21, 2014 at 2:40 pm

    Love the addition of cauliflower to carbonara, what a tasty way to add the veggies!

    Reply
  9. Claire Volkman says

    March 21, 2014 at 2:58 pm

    This pasta is perfect. It's really, really perfect!

    Reply
  10. Olga Wood says

    March 21, 2014 at 3:12 pm

    This pasta looks so good. I will be trying this recipe this weekend!

    Reply
  11. KgReciPes says

    March 21, 2014 at 3:48 pm

    What you think about tomato sauce? Will it be more better if I add some tomato sauce?

    Reply
  12. marla {Family Fresh Cooking} says

    March 21, 2014 at 3:49 pm

    Love this Kevin, sharing everywhere!

    Reply
  13. kevin says

    March 21, 2014 at 3:59 pm

    KgReciPes: I have not tried it with this recipe but I have combined tomato based 'bolognese' and carbonara with good results. https://www.closetcooking.com/2007/07/spaghetti-alla-carbonara-with-twist.html

    Reply
  14. Gaby says

    March 21, 2014 at 4:07 pm

    This looks like the best version of carbonara ever!

    Reply
  15. Anonymous says

    March 21, 2014 at 5:13 pm

    This looks great – I was thinking only the other day I'd like to make a veggie friendly carbonara. While this isn't quite it with the pancetta, I can always omit this. I love roasted cauliflower – good addition! 🙂

    Reply
  16. kevin says

    March 21, 2014 at 5:23 pm

    kneadwhine: This will work without the pancetta!

    Reply
  17. Heather Christo says

    March 21, 2014 at 6:17 pm

    I can barely handle how delicious this looks!!! I would devour this dish.

    Reply
  18. Karly Campbell says

    March 21, 2014 at 7:04 pm

    I love how loaded up with veggies this is! Such a great pasta and your photos always make me drool!

    Reply
  19. Jodee Weiland says

    March 21, 2014 at 7:17 pm

    Kevin, I love this recipe! It looks so delicious and full of rich flavors. I definitely have to try this one soon…mmm, I'm getting hungry just thinking about it! Thanks!

    Reply
  20. naomi says

    March 21, 2014 at 7:41 pm

    I'm making this tonight!!! I can't wait.

    Reply
  21. mountain mama cooks says

    March 21, 2014 at 8:38 pm

    Gorgeous. I have some cauliflower and mushrooms that I need to use up. This is so happening this weekend!

    Reply
  22. Katrina @ Warm Vanilla Sugar says

    March 22, 2014 at 12:01 am

    Oh my goodness, you're totally killing me with this! So yummy!

    Reply
  23. Tieghan says

    March 22, 2014 at 3:29 am

    Love, love. love this!!! Looks amazing, Kevin!

    Reply
  24. Anonymous says

    March 23, 2014 at 5:06 am

    The eggs are raw??

    Reply
  25. kevin says

    March 23, 2014 at 10:37 am

    Anonymous: The eggs are placed into the sauce raw but the heat of the still piping hot pan, pasta and pasta water 'cooks' them.

    Reply
    • elizabeth allen says

      February 20, 2019 at 11:12 am

      That is what I wasn’t familiar with. If the eggs were cooked.

      Reply
  26. Melanie Hiester says

    March 24, 2014 at 12:29 pm

    Wow. Awesome round up. Keeping this one round up real close by. You just can't go wrong with the slow cooker. Easy and convenient!

    Reply
  27. Hannah says

    March 24, 2014 at 12:48 pm

    Awesome!!! Raw eggs in pasta definitely makes the food really tasty!

    Reply
  28. Anonymous says

    March 24, 2014 at 8:55 pm

    One thing I am confused about is about eggs. Put raw two eggs with cheese, etc. Then put them in the pasta.. Raw eggs in the pasta?

    Reply
  29. Eileen says

    March 25, 2014 at 2:11 am

    Made this tonight..amazing!

    Reply
  30. Eileen says

    March 25, 2014 at 2:13 am

    Made this tonight..doubled the recipe for leftovers plus extra parsley, cauliflower, garlic & an extra egg (had to use the rest of my carton). Amazing! No side dish needed as the veggies were very prominent in the dish. My entire family loved it..including my 10 yr old and 8 yr old boys! Thank you for sharing.

    Reply
  31. Kyle Wheat says

    March 26, 2014 at 3:36 pm

    Really enjoy all of the recipes you post. Great job with this one.

    Reply
  32. borisa djuraskovic says

    March 27, 2014 at 12:53 pm

    Priceless!!!..This is gonna be on my menu for tonight. I mean..definitely:)
    Cheers!!!

    Reply
  33. Kathi Petersen says

    April 1, 2014 at 1:00 pm

    Wow, this looks amazing! I want to run out for ingredients immediately! Love your work!!

    Reply
  34. Amy says

    April 6, 2014 at 1:40 pm

    I'm making this tonight, but feel like I'm going to mess up the 'salt and pepper to taste.' Is there a ballpark amount you use? Also, would dried parsley be OK? If so, I'm assuming I'd have to use a different amount…

    Reply
  35. aina says

    April 8, 2014 at 5:33 pm

    Lovely recipe. So when u mix eggs , pasta , veggies and water up do u need to cook it ? Pasta should b hot ?

    Reply
  36. kevin says

    April 11, 2014 at 4:11 am

    aina: By that time everything but the sauce has been cooked and the heat from the pan, veggies, and piping hot pasta and pasta water will 'cook' the eggs in the sauce.

    Reply
  37. kevin says

    April 11, 2014 at 4:53 am

    Amy: A pinch or so of salt should be enough or you can omit it and allow every one to use salt at the table as desired. The dish is supposed to have a peppery flavour so if you like fresh cracked black pepper go for a teaspoon or more and if not cut back. I might omit the parsley if not using fresh but you can use the dried and I would cut back to 1/4 teaspoon.

    Reply
  38. Tara Frazier says

    April 16, 2014 at 5:58 pm

    made this last night and i can't stop thinking about it…. so happy i made a double portion so we can have it again tonight!

    Reply
  39. Valerie Oguss says

    April 24, 2014 at 12:36 am

    Made this dish tonight and it was wonderful! Next time I'm going to add MORE pepper and maybe some cherry tomatoes. TY!

    Reply
  40. Connie says

    April 26, 2014 at 10:34 pm

    I just made this. It is awesome! Simple to make and full of flavor. Thanks for upping my carbonara game.

    Reply
  41. andrea says

    May 1, 2014 at 11:25 am

    Your picture looks so lovely! My husband and I love this dish. He hates mushrooms so i just keep them separate and add them to my dish. I add lots of garlic too. Love that there is no cream. Thank you for a wonderful dish!

    Reply
  42. Karly Kasbohm says

    May 22, 2014 at 1:15 pm

    so good and easy! My husband is relatively picky and he asked to add this to the recipe book. I used prosciutto instead and just sauteed with the garlic a few minutes. It turned out great. Thank you!

    Reply
  43. Emma R says

    May 29, 2014 at 4:18 pm

    I'd have never thought about adding vegetables to a carbonara! But mushrooms plus pasta are always a good combination – I think I'll have to try this recipe out.

    Reply
  44. Karen Barnes says

    June 5, 2014 at 4:06 pm

    So does the egg really get fully cooked with only the heat of the cooked pasta and veggies? I am not a huge fan of undercooked eggs so I just want to be sure…. 🙂 It does look good though!

    Reply
  45. kevin says

    June 5, 2014 at 6:21 pm

    Karen Barnes: The egg should 'cook' enough to make it safe but it is not guaranteed. If you are concerned then you might want to avoid this recipe. You could also replace the egg yolks with heavy/whipping cream as an alternative.

    Reply
  46. Caitlin says

    June 20, 2014 at 12:02 am

    Making this recipe tonight! Thanks for the cooking inspiration! 🙂

    Reply
  47. Bill thewoksoflife says

    June 22, 2014 at 1:40 am

    Looks incredible – roasted vegetables and pasta are such a great combination!

    Reply
  48. kevin says

    June 22, 2014 at 1:02 pm

    Bill thewoksoflife: I love roasting vegetables!

    Reply
  49. Laura says

    August 13, 2014 at 3:32 pm

    I love the way you roasted the veggies then added them. I am not a fan of adding mushrooms to liquid while cooking, they become spongy. Your way of roasting them and then adding them at the end keeps thier texture! Can't wait to make this 🙂

    Reply
  50. Savita @ChefDeHome says

    February 11, 2015 at 9:40 pm

    I love roasted cauliflower!! Roasted veggies and carbonara!!! looks so tempting! Can't wait to try it!

    Reply
  51. Hyebun says

    February 22, 2015 at 3:46 pm

    Excellent recipe. I made it last night for company. Everyone loved it. I loved that it did not have cream in it, but the egg and cheese combo made it tasted creamy. My only suggestion would be to double the mushrooms (just because I like lots). I used 8oz. of white button mushrooms & 8oz. baby portabella mushrooms. And, I added 1 cup of the water from the pasta at the end to bring it all to a creamy goodness. This recipe is a keeper. Give it a try. You won't be sorry.

    Reply
  52. Anonymous says

    November 29, 2015 at 4:17 am

    Can't wait to try it for dinner tonight, thank you so much Kevin, it looks yummy.

    Judi

    Reply
  53. Dubravka Belogrlic says

    February 13, 2016 at 8:25 am

    what a great idea to add roasted cauli!

    Reply
  54. Isabelle says

    March 31, 2016 at 9:08 am

    I made this a few days ago and it was delicious! Thank you for this recipe, it's definitely a keeper!

    Reply
  55. Marcia Pederson says

    June 13, 2016 at 6:14 pm

    Can spinach be added to this? Also, does the egg cook fully when added to the sauce? I am going to be serving to a 3 year old

    Reply
  56. Amanda Tarrant says

    August 28, 2016 at 4:45 pm

    I was thinking of using spiraled veggies instead of pasta… but after reading the steps it seems like the pasta water is necessary for the sauce (starch) and also for cooking the eggs.. what do you think, Kevin? I love all your recipes! Thanks

    Reply
  57. kevin says

    August 31, 2016 at 8:25 pm

    Amanda Tarrant: Veggie noodles would be nice but as you mentioned you would have to change some things for the sauce. Potato or sweet potato noodles would be nice for the starch and a lot of veggie noodles will release extra liquid making the sauce less thick, creamy and clingy. You could continue to cook the veggie noodles and sauce in the pan over medium-low heat while mixing to cook the eggs without scrambling them. Another option is to replace the 2 eggs with 1/2 cup heavy/whipping cream and you can reduce the cream to thicken it and compensate for the extra moisture from the veggie noodles.

    Reply
  58. Amy says

    June 13, 2017 at 12:03 am

    I have made this several times. I just wanted to tell you how much I love it. Thanks for such a great recipe!

    Reply
  59. Judy Goldin says

    July 30, 2017 at 9:19 pm

    I can't get bacon for obvious reasons,I'm Jewish. What can I use instead please

    Reply
  60. kevin says

    July 31, 2017 at 5:30 pm

    Judy Goldin: You could simply omit the bacon or replace it with something like sliced sun dried tomatoes!

    Reply
  61. boernecheryl says

    August 6, 2017 at 9:23 pm

    Kevin, I want to say thank you for sharing this recipe! I made it today for my 81 yo mom and we both loved it.

    Reply
  62. Laurie says

    January 29, 2018 at 6:39 pm

    Kevin- I made this last night and it was wonderful! I really liked it but more surprising- my husband did too! He's really not a picky eater but hesitates when something fixed in a "unconventional" manner. There was nothing left on his plate.

    Reply
  63. thelady8home says

    March 22, 2018 at 2:09 am

    Fabulous recipe Kevin! I am going to try it. Looks beautiful plated.

    Reply
  64. Sandy says

    August 31, 2018 at 9:24 am

    This was awesome. We will definitely make this again. Thank u for an delicious recipe

    Reply
  65. Erika says

    October 26, 2018 at 9:38 pm

    Been trying new recipes for my happy planner recipe cookbook and this one was SOOOOO GOOD!!!! My picky toddler even ate it all, veggies and everything, she loved it. I was surprised. And it was ridiculously easy, too! I actually used a 12 oz bag of frozen cauliflower florets (to save time on chopping), thawed a bit, and that worked fine, too. Thank you 🙂

    Reply
  66. Cat says

    November 13, 2018 at 5:39 pm

    I hope I can get a response this late! This has been a go-to for me but my daughter has just been diagnosed dairy free (and gf). Do you think the sauce will work if you leave off the parm? Maybe adding extra garlic?

    Reply
    • kevin says

      November 14, 2018 at 11:22 am

      Extra garlic would be good! I have not tried it but ‘nutritional yeast’ is a common substitute for parmesan cheese and it might work.

      Reply
  67. Carra says

    February 28, 2019 at 9:13 pm

    Made this tonight…. loved it!! Will be making it again

    Reply
  68. Sue says

    December 29, 2019 at 1:19 pm

    I have made this dish several times and we love it! I just put some of the mushrooms and cauliflower aside to make my daughter’s vegetarian portion first and then finish it off for the rest of us. Absolutely love this recipe!

    Reply
  69. Shawndra says

    July 20, 2020 at 11:17 pm

    I made this tonight, and it was phenomenal. My toddler, our friend, and I loved it.
    I splashed my hand with bacon grease and almost created a new curse word, but that was my own fault. I am absolutely making this again in the future.

    Reply
  70. Abby says

    July 26, 2020 at 3:17 pm

    Made this dish the other night using bacon and Parmesan fettuccini. The husband loved it – he’s brought it up multiple times over the last few days. Can’t wait to try with pancetta for the next round.

    Reply
  71. jen says

    May 20, 2021 at 2:08 pm

    Thank you!! I was searching for how that worked out!! so it is cooked right?

    Reply

Trackbacks

  1. 23 Last-Minute Dinners For Two That Are Also Healthy – List Stories says:
    February 16, 2019 at 10:25 pm

    […] 3. Roasted Cauliflower and Mushroom Carbonara […]

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  2. 51 Best Roasted Cauliflower Recipes – Tricks and Tips says:
    July 22, 2022 at 8:16 pm

    […] 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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