Description
This Roasted Asparagus and Mushroom Carbonara is a delicious twist on the classic Italian dish, combining tender roasted asparagus and mushrooms with a creamy, savory egg and Parmesan sauce. The optional addition of crispy pancetta adds authentic flavor, while the roasting technique brings out the natural sweetness of the vegetables. Perfect for a quick and elegant dinner, this recipe yields a silky pasta that is both comforting and vibrant.
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
- 2 tbsp olive oil
- Salt and black pepper to taste
Protein
- 4 oz pancetta or bacon, diced (optional for a more classic flavor)
Sauce
- 3 large eggs
- ¾ cup grated Parmesan cheese (plus more for serving)
- 2 cloves garlic, minced
Garnish
- Fresh parsley, chopped
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss the asparagus and mushrooms with olive oil, salt, and black pepper. Spread them evenly 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. Cook the pasta until al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.
- Prepare the Sauce: In a medium bowl, whisk together the eggs, grated Parmesan cheese, salt, and pepper until well combined. Set this mixture aside.
- Sauté 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 choose not to use pancetta, simply sauté the garlic in a bit of olive oil instead.
- Combine Everything: Add the drained pasta to the skillet along with the roasted asparagus and mushrooms. Remove the skillet from the heat to prevent scrambling the eggs. Slowly pour the egg and Parmesan mixture over the pasta, tossing quickly and continuously to coat the pasta evenly. Gradually add reserved pasta water, a little at a time, to achieve a silky, creamy sauce consistency.
- Finish and Serve: Garnish the finished dish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately for the best texture and flavor.
Notes
- For a vegetarian version, omit the pancetta and sauté the garlic in olive oil.
- Be sure to remove the skillet from heat before adding the egg mixture to prevent it from scrambling.
- Reserve pasta water helps create a creamy, cohesive sauce without using cream.
- You can use gluten-free pasta if preferred.
- Adjust salt and pepper according to taste, especially if pancetta is used, as it adds saltiness.
- Serve immediately, as carbonara does not reheat well.
