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
Scale
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.
