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

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.