Pasta Recipe | Roasted Asparagus and Mushroom Carbonara

Roasted Asparagus and Mushroom Carbonara


Ingredients:
1 pound asparagus, trimmed and cut into bite sized pieces
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper


Instructions:
  • 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 400F/200C 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 a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  • etc
  • etc

  • For Full Instruction: closetcooking.com

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