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!
You really can’t go wrong with a creamy egg and bacon sauce!
Roasted cauliflower and mushrooms are just so addictively good!
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.
- 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
- 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.
- Start cooking the pasta as directed on the package.
- 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.
- Mix the egg, cheese, pepper and salt and parsley in a bowl.
- Drain the cooked pasta reserving some of the water.
- Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.
Option: Replace the parmigiano reggiano with pecorino romano.
Roasted Asparagus and Mushroom Carbonara
Roasted Brussels Sprout Carbonara
Butternut Squash Carbonara
Spring Pea Carbonara
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Creamy Mushroom and Roasted Cauliflower Soup
Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust
Roast Head of Cauliflower in Creamy Mushroom Sauce