What do you do when you have a bundle of fresh asparagus and some mushrooms that you need to use up? I guess you get out some pasta and create a carbonara! Cut up the veggies and pop them in the oven for a few minutes to roast. In the meantime, crisp up the bacon over medium heat and put some pasta on to boil. Remove the bacon from the pan and reserve 1 tablespoon of fat for the carbonara sauce. You begin by sauteing some fresh garlic and then adding some of the water reserved from the pasta. The cooked pasta is added to the garlic as well and tossed until warmed through. Make sure you start with a large pan that can accommodate all of the ingredients for this dish. Once the pan is removed from the heat you add an egg/parmesan/pepper mixture and toss with the pasta until the sauce thickens. Add in the roasted vegetables and voila! You have a saucy pasta dish that is delicious, flavorful and loaded with goodness.
ROASTED ASPARAGUS MUSHROOM CARBONARA (Serves: 6-8)
- 1-½ pounds asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mushrooms, quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound dry spaghetti
- 4 large eggs
- 8 ounces bacon, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup Parmesan, grated
- Freshly cracked black pepper
- Sea salt, to taste
- Preheat oven to 425 degrees Fahrenheit.
- Place the asparagus and mushrooms on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss gently to evenly coat.
- Roast the vegetables in the preheated oven for 20 to 30 minutes, until the vegetables start to caramelize, stirring halfway.
- While the vegetables are roasting, bring 6 quarts of generously salted water to a boil. Add the pasta, stir, and cook for 8 to 10 minutes, until al dente. Reserve ½ cup of the cooking liquid before draining the pasta.
- While the pasta is cooking, add the bacon to a large sauté pan and cook over medium heat. Cook for 3 to 4 minutes, until golden and crispy, and most of the fat has rendered off. Turn off the heat and drain all but 1 tablespoon of the rendered fat.
- In a medium bowl, whisk together the eggs, Parmesan and a generous amount of the fresh cracked pepper until well-combined.
- Return the sauté pan to medium heat. Add the garlic, and sauté for 30 seconds, until fragrant.
- Add ¼ cup of the reserved cooking liquid to the sauté pan. Toss in the spaghetti and heat for a few minutes until the bubbling has subsided and much of the water has evaporated.
- Remove the pan from the heat and add the egg mixture to the pasta while quickly stirring. Continue stirring until the egg mixture has thickened, adding additional cooking liquid if the sauce is too thick.
- Season with black pepper and sea salt to taste. Gently toss the spaghetti with the roasted asparagus and mushrooms, and serve immediately. Garnish with additional Parmesan cheese, if desired.
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