Roasted Asparagus and Mushroom Carbonara

Roasted asparagus and mushrooms in a creamy and cheesy egg sauce

with plenty of fresh cracked black pepper.

ingredients

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

directions

1. 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.
2. Start cooking the pasta as directed on the package.
3. 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.
4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
5. Drain the cooked pasta reserving some of the water.
6. Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

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