Roasted Asparagus Mushroom Carbonara

By á-178825

6-8 Servings.

Ingredients

• 1 1/2 lbs asparagus, trimmed & cut into 1 in pieces
• 8 ozs mushrooms, quartered
• 1 T EVOO
• Salt & pepper to taste
• 1 lb dry spaghetti
• 4 Lg eggs
• 8 ozs bacon, cut into 1 in pieces
• 2 cloves garlic, minced
• 1 c Parmesan cheese, grated
• Freshly cracked black pepper
• Sea salt to taste.

Preparation

Step 1

Preheat oven to 425. Place asparagus & mushrooms on a sheet pan. Drizzle with oil, season with salt & pepper. Toss gently to evenly coat. Roast vegetables in preheated oven for 20-30 min until veggies start to carmelize, stirring halfway.

While veggies are roasting, bring 6 qts of generously salted water to boil. Add pasta, stir & cook 8-10 min until al dente. Reserve 1/2 c of cooking liquid before draining pasta.

While pasta is cooking, add bacon to Lg sauté pan & cook over med heat. Cook for 3-4 min until golden & crispy & most of fat has rendered off. Turn off heat & drain all but 1 T of the rendered fat.

In med bowl, whisk together eggs, Parmesan & a generous amount of fresh cracked pepper until well combined.

Return sauté pan to med heat. Add garlic & sauté for 30 seconds until fragrant. Add 1/4 c of reserved cooking liquid to sauté pan. Toss in the spaghetti & heat for a few min until bubbling has subsided & much of the water has evaporated.

(NOTE: stirring while mixing the eggs & pasta is very important! If the pasta & eggs are not mixed quickly enough, the eggs will scramble & the sauce won't be creamy.)

Remove pan from heat & add the egg mixture to the pasta while quickly stirring. Continue stirring until egg mixture has thickened adding additional cooking liquid if the sauce is too thick. Season with sea salt & pepper to taste.

Gently toss the spaghetti with the roasted asparagus & mushrooms & serve immediately. Garnish with additional Parmesan cheese if desired.