Name: Roasted Asparagus and Mushroom Carbonara
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 1 lb asparagus, trimmed and cut into 1-inch pieces; 8 oz mushrooms (cremini or button), quartered; 1 tablespoon olive oil; Salt and pepper, to taste; 8 oz pasta (spaghetti, fettuccine, or linguine work well); 4 slices bacon or pancetta, diced; 2 cloves garlic, minced; 2 large eggs; ½ cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, chopped (optional, for garnish)

Description

This Roasted Asparagus and Mushroom Carbonara is a fresh take on the Italian classic. Crispy bacon, roasted spring veggies, and a creamy Parmesan egg sauce come together with your favorite pasta for a comforting, flavor-packed meal. It’s rich, satisfying, and perfect for any night of the week.

Ingredients

For the Roasted Veggies:

1 lb asparagus, trimmed and cut into 1-inch pieces
8 oz mushrooms (cremini or button), quartered
1 tablespoon olive oil
Salt and pepper, to taste

For the Carbonara:

8 oz pasta (spaghetti, fettuccine, or linguine work well)
4 slices bacon or pancetta, diced
2 cloves garlic, minced
2 large eggs
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

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Instructions

Roast the Veggies:
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 20–25 minutes, stirring halfway through.
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
Make the Sauce:
In a small bowl, whisk together eggs and Parmesan. Set aside.
Cook Bacon and Garlic:
In a large skillet, cook diced bacon until crispy. Remove most of the fat, leaving about 1 tablespoon.
Add garlic and sauté for 30 seconds.
Combine:
Add hot pasta to the skillet with bacon. Toss to coat.
Remove skillet from heat. Quickly pour in the egg and cheese mixture, stirring constantly to create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.
Gently fold in roasted asparagus and mushrooms. Season with salt and lots of freshly ground black pepper.
Serve:
Plate pasta and top with fresh parsley and more Parmesan, if desired. Serve immediately.

Notes

For a vegetarian version, skip the bacon and use a splash of olive oil and a pinch of smoked paprika for depth.
Make sure the pasta is hot when adding the egg mixture to properly cook the eggs and create a creamy texture.
Use any pasta you like — short shapes like penne also work well.