A creamy and delicious Roasted Asparagus and Mushroom Carbonara that combines the flavors of roasted vegetables with pasta in a rich sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Pasta
Method:Roasting and boiling
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces spaghetti or fettuccine
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup mushrooms, sliced (cremini or button)
2 tablespoons olive oil
Salt and pepper, to taste
2 large eggs
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon lemon zest
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F. On a baking sheet, toss the asparagus and mushrooms with olive oil, salt, and pepper. Spread them out in a single layer and roast for 15-20 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a bowl, whisk together the eggs, Parmesan cheese, garlic, lemon zest, and a pinch of salt and pepper.
Return the drained pasta to the pot over low heat. Quickly pour in the egg mixture, stirring vigorously to create a creamy sauce. Add reserved pasta water a little at a time until the desired consistency is reached.
Fold in the roasted asparagus and mushrooms. Mix well to combine and heat through for about 1-2 minutes.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Notes
For a vegetarian option, add more vegetables like spinach or sun-dried tomatoes.
For a protein boost, consider adding cooked pancetta or grilled chicken.