Roasted Asparagus and Mushroom Carbonara

Roasted Asparagus and Mushroom Carbonara is a flavorful, veggie-forward twist on the classic Italian pasta dish. Crispy bacon (or pancetta), tender pasta, and a silky egg-based sauce come together with the earthy depth of roasted mushrooms and the bright, slightly sweet flavor of roasted asparagus. It’s creamy, comforting, and packed with satisfying textures in every bite.

Why You’ll Love This Recipe

This version of carbonara takes everything you love about the traditional dish and adds even more depth. The roasted vegetables bring a caramelized, savory flavor that complements the rich sauce perfectly. It’s a complete meal with protein, veggies, and pasta all in one bowl. Plus, it comes together in about 30 minutes, making it perfect for weeknight dinners or cozy weekends.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti, fettuccine, or pasta of choice
• Eggs
• Parmesan or Pecorino Romano cheese
• Bacon or pancetta
• Fresh asparagus
• Mushrooms (cremini, button, or a mix)
• Olive oil
• Garlic (optional)
• Salt
• Black pepper
• Fresh parsley (optional, for garnish)

directions

this recipe

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim asparagus and slice mushrooms. Toss with olive oil, salt, and pepper. Spread on the baking sheet and roast for 15–20 minutes, until tender and slightly browned.
3. Meanwhile, cook pasta in salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. In a skillet, cook chopped bacon or pancetta until crispy. Remove from heat and set aside.
5. In a bowl, whisk together eggs and grated cheese. Season with black pepper.
6. While the pasta is still hot, return it to the pot or a large mixing bowl. Quickly mix in the egg and cheese mixture, stirring constantly to create a creamy sauce. Add reserved pasta water a little at a time to loosen the sauce, if needed.
7. Fold in roasted asparagus, mushrooms, and cooked bacon. Toss until evenly combined.
8. Serve immediately, topped with extra cheese and chopped parsley if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use zucchini or spinach instead of asparagus for a seasonal swap.
• Add crushed red pepper flakes for a spicy kick.
• Make it vegetarian by skipping the bacon and adding toasted pine nuts or sun-dried tomatoes.
• Try whole wheat or gluten-free pasta for dietary preferences.
• Stir in a splash of cream for an even richer sauce (note: traditional carbonara doesn’t use cream).

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of water or broth to prevent the sauce from drying out.
Microwave in short intervals, stirring often, to avoid scrambling the eggs.
Freezing is not recommended due to the egg-based sauce.

FAQs

What is carbonara sauce made of?

Traditional carbonara is made with eggs, cheese (like Parmesan or Pecorino), black pepper, and pasta water—no cream.

Can I make this recipe vegetarian?

Yes, omit the bacon and consider adding umami-rich alternatives like mushrooms, sun-dried tomatoes, or nutritional yeast.

How do I avoid scrambling the eggs in carbonara?

Mix the egg and cheese sauce with hot pasta off the heat and stir continuously. Add pasta water gradually to help create a smooth, creamy texture.

What’s the best pasta for carbonara?

Spaghetti is classic, but fettuccine, linguine, or bucatini also work well.

Can I use pre-shredded Parmesan?

Freshly grated cheese is best—it melts more smoothly and gives better flavor.

Do I need to roast the vegetables?

Roasting adds depth and caramelization, but you can sauté the asparagus and mushrooms if you’re short on time.

Can I add garlic to the dish?

Yes, minced garlic can be sautéed with the bacon or added to the roasted vegetables for extra flavor.

What’s the purpose of pasta water?

Starchy pasta water helps create the creamy carbonara sauce without separating or becoming too thick.

Can I prepare any parts of this dish ahead of time?

You can roast the vegetables and cook the bacon ahead of time. Store them in the fridge and reheat slightly before mixing into the pasta.

Is it okay to use cream in carbonara?

Traditional carbonara does not use cream, but you can add a splash if you prefer a richer, less eggy sauce.

Conclusion

Roasted Asparagus and Mushroom Carbonara is a comforting, flavorful twist on a beloved classic. The roasted vegetables bring out a savory depth that perfectly complements the creamy egg-and-cheese sauce. Whether you’re serving it for a weeknight dinner or a casual get-together, this dish is simple to make, impressive to serve, and always satisfying.

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