Description
Roasted Asparagus and Mushroom Carbonara is a flavorful twist on the classic Italian dish. Roasted vegetables, particularly asparagus and mushrooms, replace the traditional cured meat, offering a lighter, vegetable-packed alternative. The creamy egg-and-cheese sauce binds the ingredients together, creating a dish that’s rich in flavor but light enough for a weeknight meal.
Ingredients
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1 bunch of asparagus (medium-sized stalks)
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2 cups cremini or button mushrooms (sliced)
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12 oz pasta (spaghetti, fettuccine, or linguine)
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2 large eggs (room temperature)
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½ cup freshly grated Parmesan cheese
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2 cloves garlic (minced)
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2 tbsp olive oil (for roasting veggies)
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Salt and pepper (to taste)
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Fresh parsley (for garnish)
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Additional Parmesan (for topping)
Instructions
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Preheat the oven to 400°F (200°C).
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Prepare the vegetables: Trim the woody ends off the asparagus and cut into 2-inch pieces. Slice the mushrooms evenly.
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Roast the vegetables: Toss the asparagus and mushrooms in olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, flipping halfway through.
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Cook the pasta: Boil water with a pinch of salt. Cook the pasta until al dente, saving 1 cup of pasta water before draining.
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Sauté garlic: Heat 1 tbsp olive oil in a pan and sauté minced garlic for about 30 seconds, until fragrant.
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Make the sauce: In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
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Combine the pasta and sauce: Toss the cooked pasta with the egg and cheese mixture, adding some reserved pasta water to loosen the sauce.
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Add the vegetables: Gently mix in the roasted asparagus and mushrooms.
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Serve: Plate the carbonara and garnish with fresh parsley and more grated Parmesan.
Notes
For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.
To save time, roast the vegetables ahead of time and store them in the fridge.
This dish can be customized with other roasted vegetables like zucchini or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Boiling
- Cuisine: Italian