Description
A delicious twist on classic carbonara featuring roasted asparagus and mushrooms, tossed with crispy bacon, creamy Parmesan egg sauce, and perfectly cooked spaghetti for a comforting and elegant Italian main course.
Ingredients
Scale
Pasta and Vegetables
- 12 oz spaghetti or fettuccine
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or button mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Protein and Sauce
- 4 slices bacon, chopped
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
Garnish
- Chopped parsley (optional)
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the asparagus and mushrooms with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15 to 20 minutes, until they are tender and slightly golden.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Cook Bacon and Garlic: In a skillet over medium heat, cook the chopped bacon until it becomes crispy. Add the minced garlic and cook for an additional minute. Remove the skillet from the heat.
- Mix Egg and Cheese Sauce: In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
- Toss Pasta with Sauce: Quickly place the drained pasta back into the warm pot. Immediately pour the egg mixture over the pasta, tossing rapidly to evenly coat the noodles without scrambling the eggs.
- Combine and Adjust Sauce: Add the roasted asparagus and mushrooms along with the bacon and garlic mixture to the pasta. Toss everything together. Gradually add reserved pasta water a little at a time until the sauce reaches a creamy and smooth consistency.
- Serve: Plate the pasta warm, optionally topping with extra Parmesan cheese and chopped parsley for garnish.
Notes
- Use pancetta instead of bacon for a more traditional carbonara flavor.
- Ensure the pasta is hot when mixing in the egg mixture to thicken the sauce properly without scrambling the eggs.
