Roasted Asparagus, Bacon and Mushroom Carbonara

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

Steps

1. Preheat oven to 400 degrees.
2. 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.
3. Start cooking the pasta as directed on the package while the asparagus and mushrooms are in oven.
4. 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.
5. Mix the egg, cheese, pepper and salt and parsley in a bowl.
6. Drain the cooked pasta, reserving some of the pasta water.
7. Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.