If you’re searching for a dish that’s both comforting and packed with vibrant flavors, this Roasted Asparagus and Mushroom Carbonara Recipe is exactly what you need. The tender roasted asparagus and earthy mushrooms blend beautifully with a silky, rich carbonara sauce that’s made without any cream—just eggs, Parmesan, and a touch of garlic. Whether you add crispy pancetta or keep it veggie-centric, every forkful delivers a delightful harmony of textures and tastes that invite you back for more. Trust me, once you try this dish, it’ll quickly become a staple in your weeknight dinner rotation.
Ingredients You’ll Need
Ingredients You’ll Need
This Roasted Asparagus and Mushroom Carbonara Recipe shines because of its simple yet essential ingredients. Each one plays a crucial role in building layers of flavor, color, and texture that make the dish so memorable.
- 12 oz spaghetti or fettuccine: Choose your favorite long pasta to soak up the creamy carbonara sauce beautifully.
- 1 bunch asparagus, trimmed and cut into 2-inch pieces: Adds fresh, vibrant green color and a subtle crispness after roasting.
- 8 oz cremini or button mushrooms, sliced: Brings earthy depth and meaty texture to complement the asparagus.
- 2 tbsp olive oil: Essential for roasting and sautéing, adding a fruity richness to the veggies.
- Salt and black pepper to taste: Simple seasonings that elevate every ingredient’s natural flavor.
- 4 oz pancetta or bacon, diced (optional): Adds irresistible smoky crispiness for a more traditional carbonara feel.
- 3 large eggs: The base of the luscious carbonara sauce, delivering richness and creaminess.
- ¾ cup grated Parmesan cheese (plus more for serving): Gives the sauce its signature salty, nutty kick.
- 2 cloves garlic, minced: Infuses a subtle aromatic warmth that brightens the entire dish.
- Fresh parsley, chopped (for garnish): Adds a burst of freshness and a pop of color on top.
How to Make Roasted Asparagus and Mushroom Carbonara Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 425°F (220°C). Toss the asparagus and sliced mushrooms in olive oil, a sprinkle of salt, and freshly cracked black pepper. Spread them evenly on a baking sheet so they roast evenly. Pop them in the oven for 15 to 20 minutes until the edges are beautifully tender and slightly golden. This roasting step brings out a natural sweetness in the veggies that’s simply irresistible.
Step 2: Cook the Pasta
While the veggies roast, bring a large pot of salted water to a boil. Cook your spaghetti or fettuccine until just al dente—firm to the bite but cooked through perfectly. Carefully reserve a cup of the pasta water before draining, as this will be crucial later for achieving that silky carbonara sauce texture.
Step 3: Prepare the Carbonara Sauce
In a mixing bowl, whisk together the eggs, grated Parmesan, a pinch of salt, and some black pepper. This simple mixture will transform into a velvety sauce when combined with the warm pasta, so make sure it’s smooth and well blended before moving on.
Step 4: Sauté Pancetta and Garlic (Optional Step)
If you choose to include pancetta or bacon for that classic carbonara twist, cook the diced pieces in a large skillet over medium heat until they crisp up gloriously. Then toss in the minced garlic and sauté for about a minute until fragrant. If skipping meat, just warm the garlic gently in a bit of olive oil—this keeps the flavor bright and fresh.
Step 5: Combine Everything
Add the drained pasta straight into the skillet with your pancetta and garlic mixture (or garlic-infused oil if meat-free). Next, toss in the roasted asparagus and mushrooms. Then, here’s the magical part: remove the skillet from heat and slowly pour in your egg and Parmesan mixture, tossing the pasta quickly to coat every strand without scrambling the eggs. Add the reserved pasta water a little at a time to loosen the sauce until it reaches that perfectly creamy, glossy consistency carbonara is known for.
Step 6: Finish and Serve
Garnish your creation with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve the Roasted Asparagus and Mushroom Carbonara Recipe immediately while it’s still warm, and watch your family or guests fall in love with every bite.
How to Serve Roasted Asparagus and Mushroom Carbonara Recipe
Garnishes
A sprinkle of freshly chopped parsley does wonders to brighten this dish visually and flavor-wise. Additional grated Parmesan over the top adds a salty punch that complements the creamy sauce perfectly. For a little heat, feel free to add a pinch of crushed red pepper flakes.
Side Dishes
This carbonara is hearty enough to be a one-pot meal, but if you want to round it out, consider serving it alongside a crisp green salad with a lemon vinaigrette or some garlicky roasted bread for dipping into every last bit of sauce. A light, citrusy side pairs wonderfully by balancing the richness of the pasta.
Creative Ways to Present
For a special dinner, twirl portions of the pasta onto individual serving plates for an elegant presentation. Garnish with a sprig of parsley and a shaved Parmesan curl. You can also serve it family-style in a large, rustic bowl for a cozy, communal meal vibe that encourages sharing and second servings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Asparagus and Mushroom Carbonara Recipe in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly as it cools but can be easily loosened when reheated.
Freezing
Freezing carbonara is generally not recommended because the sauce’s egg base can separate and become grainy during thawing. It’s best enjoyed fresh, but if necessary, freeze only the roasted vegetables separately in a freezer-safe bag for up to a month.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of reserved pasta water or a bit of milk to restore creaminess. Stir often to prevent the eggs from scrambling. Alternatively, microwaving in short bursts with stirring in between works well, just be careful not to overheat.
FAQs
Can I make this dish vegetarian?
Absolutely! Simply omit the pancetta or bacon and sauté the garlic in olive oil instead. The roasted asparagus and mushrooms provide plenty of flavor and texture to keep the dish satisfying.
Why don’t carbonara recipes use cream?
Traditional carbonara relies on eggs and cheese to create a creamy sauce without the need for cream. This keeps the flavor authentic and the texture silky without heaviness.
Can I use other types of pasta?
Definitely! Spaghetti and fettuccine are classic choices, but you can use any long pasta like linguine or even short types like penne if you prefer. The sauce clings beautifully to them all.
How do I prevent the eggs from scrambling?
The key is to combine the egg mixture with the warm pasta off heat and toss quickly while gradually adding pasta water. This gentle technique cooks the eggs just enough to form a smooth sauce without turning them into scrambled eggs.
Can I add other vegetables to this recipe?
For sure! Feel free to experiment by adding peas, spinach, or roasted cherry tomatoes. Each will bring its own unique color and flavor while complementing the roasted asparagus and mushrooms.
Final Thoughts
There’s something truly special about this Roasted Asparagus and Mushroom Carbonara Recipe—it’s elegant yet comforting, simple yet packed with layers of flavor. I encourage you to give it a try soon; it’s perfect for a weeknight dinner or an impressive dish to share with friends. Once you make it, I’m sure it will become a cherished favorite in your recipe collection just like it has in mine.
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Roasted Asparagus and Mushroom Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This Roasted Asparagus and Mushroom Carbonara is a delightful twist on the classic Italian pasta dish, combining tender roasted vegetables with a creamy, egg-based Parmesan sauce. It features roasted asparagus and mushrooms, perfectly cooked spaghetti, optional crispy pancetta or bacon, and a silky sauce made by tossing hot pasta with eggs and cheese. Ready in just 30 minutes, this recipe is perfect for a comforting yet elegant weeknight meal.
Ingredients
Pasta
- 12 oz spaghetti or fettuccine
Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or button mushrooms, sliced
Protein
- 4 oz pancetta or bacon, diced (optional for a more classic flavor)
Sauce and Seasoning
- 2 tbsp olive oil
- Salt and black pepper to taste
- 3 large eggs
- ¾ cup grated Parmesan cheese (plus more for serving)
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions
- Roast the Vegetables: Preheat oven to 425°F (220°C). Toss the asparagus and mushrooms with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15 to 20 minutes until the vegetables are tender and slightly golden.
- Cook the Pasta: While the vegetables are roasting, cook the pasta in salted boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Prepare the Sauce: In a bowl, whisk together the eggs, grated Parmesan cheese, a pinch of salt, and black pepper. Set this mixture aside to be combined later.
- Sauté the Pancetta and Garlic (Optional): In a large skillet over medium heat, cook the diced pancetta or bacon until crispy. Add the minced garlic and sauté for an additional minute. If you are skipping pancetta, gently sauté the garlic in a little olive oil until fragrant.
- Combine Everything: Add the drained pasta to the skillet with the pancetta and garlic (or garlic oil). Then add the roasted asparagus and mushrooms. Remove the skillet from heat. Slowly pour the egg and Parmesan mixture over the pasta while tossing quickly and continuously to coat the noodles without scrambling the eggs. Gradually add reserved pasta water, a little at a time, to create a smooth, silky sauce.
- Finish and Serve: Garnish the pasta with chopped fresh parsley and additional grated Parmesan cheese. Serve immediately to enjoy the creamy texture at its best.
Notes
- For a vegetarian version, omit the pancetta or bacon and sauté the garlic in olive oil.
- Be sure to toss the pasta off the heat when adding the egg mixture to prevent the eggs from scrambling.
- Reserve pasta water as it helps to loosen and emulsify the sauce for a creamy finish.
- Freshly grated Parmesan is recommended for the best flavor and texture.
- You can substitute fettuccine with spaghetti or any other long pasta you prefer.
