Roasted Asparagus and Mushroom Carbonara

Roasted asparagus and mushrooms during a creamy and sleazy egg sauce with many contemporary cracked black pepper.

The other day I found myself wondering creating one in every of my favorite summer dishes, asparagus pasta sauce, and that i thought that if I used to be creating it anyways why not update the photos for the older instruction? I used to be equipped to travel once I remembered the roast cauliflower and mushroom pasta sauce and that I knew that a roast asparagus and mushroom pasta sauce would be superb since asparagus and mushrooms square measure such a wonderful combination!

This pasta sauce recipe is pretty simple wherever you only have to be compelled to cook the bacon whereas the vegetable roast and also the food cooks and so you combine everything beside the sauce. The maximum amount as I get pleasure from the cauliflower version I believe I favor this asparagus one even higher and it simply screams summer!

INGREDIENTS

1 pound asparagus, trimmed and cut into bite sized pieces
8 ounces mushrooms, quartered
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
1 tablespoon olive oil
1 tablespoon parsley, chopped
salt and pepper to taste
plenty of fresh cracked black pepper
salt to taste

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.
Mix the egg, cheese, pepper and salt and parsley in a bowl.
Drain the cooked pasta reserving some of the water.
Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.