Side Pannel
Roasted Asparagus and Mushroom Carbonara
Roasted Asparagus and Mushroom Carbonara
- Recipe Submitted by Herb on 10/27/2014
Category: Healthy Recipes, Peppers, Mashrooms
Ingredients List
- pound asparagus, trimmed and cut into bite sized pieces
- Ӣ8 ounces mushrooms, quartered
- Ӣ1 tablespoon olive oil
- Ӣsalt and pepper to taste
- Ӣ8 ounces fettuccine (or pasta of choice)
- Ӣ4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
- Ӣ1 clove garlic, chopped
- Ӣ2 eggs
- Ӣ1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
- Ӣplenty of fresh cracked black pepper
- Ӣsalt to taste
- Ӣ1 tablespoon parsley, chopped
Directions
1.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 oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2.Start cooking the pasta as directed on the package.
3.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.
4.Mix the egg, cheese, pepper and salt and parsley in a bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.
2.Start cooking the pasta as directed on the package.
3.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.
4.Mix the egg, cheese, pepper and salt and parsley in a bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.
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