Description
Italian classic roasted asparagus and mushroom carbonara delivers creamy comfort with earthy vegetable notes. Crisp asparagus and robust mushrooms nestle perfectly within silky pasta, inviting culinary adventurers to savor each luxurious bite.
Ingredients
Scale
Main Vegetables:
- 1 pound (454 grams) asparagus, trimmed and cut into 1-inch pieces
- 8 ounces (226 grams) mushrooms (cremini or button), quartered
Protein and Dairy:
- 4 slices bacon or pancetta, diced
- 2 large eggs
- ½ cup grated Parmesan cheese
- 8 ounces (226 grams) pasta (spaghetti, fettuccine, or linguine)
Seasonings and Extras:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare a baking sheet and preheat the oven to 400F (200C) for optimal vegetable roasting.
- Coat asparagus and mushrooms with olive oil, seasoning generously with salt and pepper, then distribute evenly across the baking sheet.
- Roast vegetables for 20-25 minutes, rotating midway to ensure uniform caramelization and tenderness.
- Meanwhile, bring a generously salted pot of water to a rolling boil for pasta cooking.
- Cook pasta until perfectly al dente, ensuring to extract 1/2 cup of starchy cooking liquid before draining.
- Whisk eggs and Parmesan together in a separate bowl, creating a smooth, creamy base for the sauce.
- In a large skillet, render bacon until achieving a crisp, golden texture, carefully draining excess fat while preserving approximately one tablespoon.
- Briefly sauté minced garlic in the residual bacon fat, releasing its aromatic essence.
- Transfer hot pasta directly into the skillet, thoroughly coating each strand with the bacon’s rich flavor.
- Remove skillet from heat and swiftly incorporate the egg-cheese mixture, continuously stirring to develop a silky, luxurious sauce.
- Gradually introduce reserved pasta water to achieve desired sauce consistency and creaminess.
- Gently fold roasted vegetables into the pasta, ensuring even distribution.
- Season generously with freshly ground black pepper and additional salt to taste.
- Plate immediately, garnishing with chopped parsley and extra Parmesan for an elegant finish.
Notes
- Veggie Roasting Tip: Ensure asparagus and mushrooms are cut to similar sizes for even roasting and consistent texture.
- Bacon Fat Management: Drain excess bacon fat to control richness while maintaining deep flavor profile.
- Egg Sauce Technique: Work quickly off direct heat when adding egg mixture to prevent scrambling and achieve silky carbonara consistency.
- Dietary Adaptations: Swap bacon for pancetta, use vegetarian bacon alternatives, or omit meat entirely for plant-based version. Replace Parmesan with nutritional yeast for dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 735
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg