Description
A delicious and creamy Roasted Asparagus and Mushroom Carbonara that combines tender roasted vegetables with a classic egg and Parmesan sauce. This easy-to-make pasta dish features roasted asparagus and mushrooms for added flavor and texture, complemented by optional crispy pancetta or bacon for a traditional touch. Perfect for a comforting weeknight dinner that feels special.
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)
- 3 large eggs
Other Ingredients
- 2 tbsp olive oil
- Salt and black pepper to taste
- ¾ cup grated Parmesan cheese (plus more for serving)
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss the asparagus and mushrooms with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 15 to 20 minutes until tender and slightly golden.
- Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.
- Prepare the Sauce: In a bowl, whisk together the eggs, grated Parmesan cheese, salt, and pepper until smooth. Set this mixture aside.
- Sauté (Optional Pancetta Step): 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 the pancetta, sauté the garlic in a little olive oil instead.
- Combine Everything: Add the drained pasta to the skillet with the pancetta and garlic, then add the roasted asparagus and mushrooms. Remove the skillet from heat. Slowly pour in the egg and Parmesan mixture while tossing the pasta quickly to coat, preventing the eggs from scrambling. Gradually add reserved pasta water a little at a time to create a silky, creamy sauce.
- Finish & Serve: Garnish the pasta with chopped fresh parsley and additional grated Parmesan cheese. Serve immediately while warm for the best flavor and texture.
Notes
- You can use regular bacon instead of pancetta as an alternative.
- Reserve pasta water carefully; it helps to emulsify and thicken the sauce to the perfect consistency.
- If you prefer, substitute gluten-free pasta to make this recipe gluten free.
- The eggs should be added off the heat to avoid scrambling and ensure a creamy sauce.
- This dish is best eaten immediately but can be stored refrigerated for up to 2 days.
