Description
This Roasted Asparagus and Mushroom Carbonara blends the classic creamy pasta with seasonal roasted vegetables and crispy pancetta for a deliciously satisfying meal. Tender asparagus and earthy mushrooms add a fresh, flavorful twist, making it a perfect Italian-inspired main course that comes together quickly with simple ingredients.
Ingredients
Scale
Pasta and Vegetables
- 12 oz spaghetti or fettuccine
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or button mushrooms, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Protein and Sauce
- 4 oz pancetta or bacon, diced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh parsley for garnish
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the trimmed asparagus and sliced mushrooms with olive oil, salt, and black pepper on a baking sheet. Roast in the oven for 15–18 minutes until the vegetables are tender and slightly browned, imparting a rich, roasted flavor.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
- Prepare Pancetta Mixture: In a skillet over medium heat, cook the diced pancetta or bacon until it is crisp and golden. Add the minced garlic and crushed red pepper flakes if using, sautéing for 1 minute until fragrant but not burnt.
- Mix Egg and Cheese: In a separate bowl, whisk together the eggs and grated Parmesan cheese until smooth and creamy, setting up your carbonara sauce base.
- Create Carbonara Sauce: Immediately toss the hot cooked pasta with the egg and cheese mixture, stirring constantly to prevent the eggs from scrambling. Gradually add reserved pasta water little by little, stirring continuously until the sauce reaches a silky creaminess.
- Combine All Ingredients: Fold the roasted asparagus, mushrooms, and the crispy pancetta mixture into the pasta. Adjust seasoning with salt and black pepper as needed.
- Serve: Plate the carbonara immediately, garnishing with extra Parmesan cheese and fresh parsley for a vibrant finish. Serve warm for the best taste experience.
Notes
- For a vegetarian version, simply omit the pancetta and add a smoky flavor by sprinkling a dash of smoked paprika.
- Use freshly grated Parmesan cheese to ensure a smooth, melty sauce and the best flavor.
- Be careful not to scramble the eggs when mixing with pasta; stir quickly and constantly.
- Reserve pasta water is critical to adjust the creaminess of the sauce smoothly.
