Cooked - Roasted Asparagus And Mushroom Carbonara

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Asparagus And Mushroom Carbonara

4.0

12 ounces spaghetti or fettuccine

1 bunch asparagus (trimmed and cut into 2-inch pieces)

8 ounces cremini or button mushrooms (sliced)

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

1 large egg yolk

1 cup grated Parmesan cheese

½ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes (optional)

½ cup reserved pasta water

Fresh parsley (for garnish, optional)

Preheat the oven to 425°F (220°C).
Spread the asparagus and mushrooms on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 to 18 minutes, stirring halfway through, until tender and lightly browned.
Cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
In a bowl, whisk together the eggs, egg yolk, Parmesan cheese, garlic powder, and red pepper flakes if using.
Immediately return the hot pasta to the pot (off the heat), and quickly stir in the egg mixture, tossing vigorously to coat the pasta and create a creamy sauce. Add a splash of reserved pasta water as needed to loosen the sauce. Fold in the roasted asparagus and mushrooms.
Season to taste with additional salt and pepper. Serve immediately, garnished with fresh parsley if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 25 weeks ago

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