Roasted Asparagus, Bacon and Mushroom Carbonara
Description
Don't settle for a boring meal when you can have this roasted asparagus and mushroom carbonara with bacon and freshly ground black pepper in a cream sauce.
Ingredients
1 lb. asparagus, washed, trimmed and cut into bite -sized pieces
8 oz. mushrooms, quartered
1 tbl. olive oil
salt and pepper to taste
8 oz. fettuccine
6 oz. bacon, fried and cut into 1 inch pieces or 4 ounces pancetta, diced
1 clove garlic, chopped
2 eggs
1/2 cu. parmigiano reggiano, grated
salt and fresh cracked black pepper to taste
1 tbl. parsley, chopped
Directions
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Preheat oven to 400 degrees.
Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in oven until they start to caramelize, about 20-30 minutes, mixing half way through.
Start cooking the pasta as directed on the package while the asparagus and mushrooms are in oven.
Fry 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.
Mix the egg, cheese, pepper and salt and parsley in a bowl.
Drain the cooked pasta, reserving some of the pasta water.
Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.