Roasted Asparagus & Mushroom Carbonara

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A pasta dish filled with delicious roasted asparagus and mushrooms, crunchy bacon, and creamy-cheesy sauce. Seconds difficult to pass up.

Size: serves 4

1 lb asparagus, trimmed & cut into bite-sized pieces
8 oz mushrooms, quartered
1 tbsp olive oil
Salt & pepper
8 oz fettuccine (or pasta of choice)
4 oz bacon cut into pieces or 4 oz pancetta, diced
1 clove garlic, chopped
2 eggs
1/2 cup (2 oz) parmigiana reggiano (parmesan), grated
Plenty of fresh crackled black pepper
Salt to taste
1 tbsp parsley, chopped


Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the package.

Cook 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.

Mix the egg, cheese, pepper and salt and parsley in a bowl.

Drain the cooked pasta reserving some of the water.

Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ