Roasted Asparagus and Mushroom Carbonara

Roasted Asparagus and Mushroom Carbonara is new star in my dinning table at the recent time. The simple reason, it is loaded with taste, flavor and color. This dish hits the mark on all three. All member in my family love eating it so much. It fits with everyone’s taste, both husband and my kids. So when served, it is gone in short of time. The dish is fabulous combination of roasted asparagus and mushrooms in a creamy and cheesy egg sauce with plenty of fresh cracked black pepper.

This carbonara recipe is pretty easy where you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. Yummy! Let save the recipe on cooking handbook to vary your meal more diverse. Moreover, this is a good chance to show your cooking skills. Are you ready to make the roasted cauliflower and mushroom carbonara recipe for your meal today? It’s time to bring it in your kitchen and make it right away.

Roasted Asparagus and Mushroom Carbonara

Recipe by SandraMyers


Prep time


Cooking time






  • 2 eggs

  • 4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced

  • 8 ounces fettuccine (or pasta of choice)

  • 1 clove garlic, chopped

  • 1 tablespoon parsley, chopped

  • 1 pound asparagus, trimmed and cut into bite sized pieces

  • 8 ounces mushrooms, quartered

  • 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated

  • plenty of fresh cracked black pepper

  • 1 tablespoon olive oil

  • salt and pepper, to taste


  • Preheat oven to 400F
  • Toss the asparagus and mushrooms in the oil, salt and pepper
  • Place on a baking sheet in a single layer and roast, until they start to caramelize, about 20-30 minutes, mixing half way through.
  • Start cooking the pasta as directed on the package.
  • In a pan, cook the bacon, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  • In a bowl, mix the egg, cheese, pepper and salt and parsley.
  • Drain the cooked pasta.
  • Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.
Roasted Asparagus and Mushroom Carbonara
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