Description
Silky roasted asparagus and mushroom carbonara weaves delicate Italian flavors into a comforting pasta experience. Creamy eggs, sharp pecorino, and earthy vegetables create a luxurious dish you’ll savor with each delightful forkful.
Ingredients
Scale
- 1 lb (454 g) asparagus, trimmed and cut into 1-inch pieces
- 8 oz (226 g) mushrooms (cremini or button), quartered
- 4 slices bacon or pancetta, diced
- 8 oz (226 g) pasta (spaghetti, fettuccine, or linguine)
- 2 large eggs
- 2 cloves garlic, minced
- ½ cup (120 ml) grated Parmesan cheese
- 1 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Vegetable Roasting: Elevate oven temperature to 400F (200C). Massage asparagus and mushrooms with olive oil, seasoning with salt and pepper. Distribute evenly on baking sheet, roasting for 20-25 minutes while rotating midway to ensure uniform caramelization.
- Pasta Preparation: Initiate a generously salted water bath, bringing to a rolling boil. Cook pasta until perfectly al dente, preserving 1/2 cup starchy liquid before straining.
- Sauce Foundation: Whisk eggs and Parmesan in a separate vessel, creating a silky emulsion that will transform into a luxurious coating.
- Flavor Development: Render bacon in a spacious skillet until crisp and golden. Drain excess fat, reserving a thin layer. Quickly sauté minced garlic, releasing its aromatic essence.
- Harmonizing Elements: Transfer steaming pasta into the bacon-infused skillet. Introduce egg-cheese mixture off direct heat, stirring vigorously to generate a velvety sauce. Incorporate reserved pasta water to achieve desired consistency. Gently integrate roasted vegetables, seasoning generously with cracked black pepper.
- Presentation: Artfully plate carbonara, garnishing with fresh parsley and additional Parmesan. Serve immediately to preserve optimal temperature and texture.
Notes
- Roast vegetables until edges are slightly crisp but not burnt, ensuring they maintain their texture and flavor.
- Remove skillet from heat before adding egg mixture to prevent eggs from scrambling, creating a smooth, silky carbonara sauce.
- Use reserved pasta water gradually to adjust sauce thickness, aiming for a creamy, glossy coating that clings to pasta.
- Serve immediately while pasta is hot to maintain the sauce’s creamy texture and prevent separation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg