Roasted Asparagus Mushroom Carbonara

Ingredients

  • 1 ½ lb Asparagus trimmed and cut into 1-inch pieces
  • 8 oz Mushrooms quartered
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 lb Dry Spaghetti
  • 4 Eggs large
  • 8 oz Bacon cut into 1" pieces
  • 2 Garlic cloves, minced
  • 1 Cup Parmesan Cheese grated
  • Freshly Cracked Black Pepper to taste
  • Sea Salt to taste

Instructions

  1. 1Preheat oven to 425°.
  2. 2Place mushrooms and the asparagus on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss gently to evenly coat.
  3. 3Roast the vegetables in the preheated oven for 20-30 minutes, until the vegetables start to caramelize, stirring halfway.
  4. 4While the vegetables are roasting, bring 6 quarts of generously salted water to a boil. Add the pasta, stir and cook for 8-10 minutes, until al dente. Reserve ½ cup of the pasta water before draining the pasta.
  5. 5While the pasta is cooking add the bacon to a large sauté pan and cook over medium heat. Cook for 3-4 minutes, until golden and crispy, and most of the fat has rendered off. Turn off the heat and drain all but 1 TBS of the rendered fat.
  6. 6In a medium bowl, whisk together the eggs, Parmesan and a generous amount of the fresh cracked pepper until well combined.
  7. 7Return the sauté pan to medium heat, add the garlic and sauté for 30 seconds until fragrant.
  8. 8Add 1/4 Cup of the reserved cooking liquid to the sauté pan. Toss in the spaghetti and heat a few minutes until the bubbling has subsided and much of the water has evaporated.
  9. 9Remove the pan from the heat and add the egg mixture to the pasta. While quickly stirring, continue stirring until the egg mixture has thickened, adding additional cooking liquid if the sauce is too thick.
  10. 10Season with pepper and salt to taste. Gently toss the spaghetti with the roasted asparagus and mushrooms. Serve immediately with additional Parmesan cheese, if desired.