Roasted Asparagus and Mushroom Carbonara

Maryn Cardinal

Pinterest recipe searches aren't always successful and often get made only once, but this one is a gem and has become a regular at our house.

1 lb. asparagus, trimmed and cut into bite sized pieces
8 oz. fresh mushrooms, quartered
1 Tbsp. olive oil
Salt and pepper to taste
8 oz. fettuccine (or pasta of choice)
4 oz. bacon, cut into 1 inch pieces or 4 oz. pancetta, diced
1 clove garlic, chopped
2 eggs
1/2 cup (2 oz.) parmigiano reggiano (parmesan) cheese, grated
Plenty of fresh cracked 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 400 degree 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 one tablespoon of the grease from the pan. Add the garlic, cook for 30 seconds and turn off the heat.
Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.