Description
Roasted asparagus and mushrooms tossed with crispy bacon and silky pasta, all coated in a rich, creamy, and cheesy egg sauce with plenty of fresh cracked black pepper — a perfect summer pasta dish!
Ingredients
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1 pound asparagus, trimmed and cut into bite-sized pieces
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8 ounces mushrooms, quartered
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1 tablespoon olive oil
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Salt and pepper, to taste
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8 ounces fettuccine (or pasta of choice; gluten-free if needed)
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4 ounces bacon, cut into 1-inch pieces (or pancetta, diced)
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1 clove garlic, chopped
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2 eggs
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½ cup (2 ounces) Parmigiano Reggiano (Parmesan), grated
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Plenty of fresh cracked black pepper
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Salt, to taste
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1 tablespoon parsley, chopped (for garnish)
Instructions
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Roast vegetables: Preheat oven to 400°F (200°C). Toss asparagus and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until tender and slightly browned.
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Cook pasta: Meanwhile, cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water, then drain pasta.
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Cook bacon: In a large skillet, cook bacon or pancetta over medium heat until crispy. Add garlic and cook for 1 minute until fragrant.
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Mix eggs and cheese: In a bowl, whisk eggs with grated Parmesan and lots of cracked black pepper.
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Combine: Add hot pasta, roasted vegetables, and bacon to the skillet (off heat). Quickly toss and pour the egg mixture over everything, stirring vigorously. Add reserved pasta water a little at a time to create a creamy sauce without scrambling the eggs.
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Season: Adjust salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
Work quickly when adding eggs to pasta to avoid scrambling.*
Swap fettuccine for spaghetti or linguine if preferred.Swap fettuccine for spaghetti or linguine if preferred.
Pancetta is a great substitute for bacon for a more traditional flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Pasta
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian
Keywords: asparagus carbonara, mushroom carbonara, roasted vegetables, creamy pasta, summer pasta, bacon carbonara