Indulge in a delightful twist on a classic Italian favorite with our Roasted Asparagus and Mushroom Carbonara! This creamy, comforting dish combines the earthy flavors of roasted vegetables with perfectly al dente spaghetti, creating a meal that's not only delicious but also visually stunning. In just 30 minutes, you can impress your family or guests with a plate of vibrant greens and rich textures that will have everyone asking for seconds. Ready to elevate your weeknight dinner? Let’s dive into this mouthwatering recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 1 bunch asparagus, trimmed and cut into pieces
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the woody ends of the asparagus and cut into 2-inch pieces. Slice the mushrooms evenly.
- Toss asparagus and mushrooms with olive oil, minced garlic, salt, and pepper on the prepared baking sheet. Spread in a single layer to ensure even roasting.
- Roast the vegetables in the preheated oven for 12-15 minutes, stirring once halfway through, until asparagus is tender and lightly charred.
- While vegetables are roasting, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
- In a large mixing bowl, whisk together eggs and grated Parmesan cheese until well combined. Season with a pinch of black pepper.
- Reserve 1/2 cup of pasta cooking water before draining the spaghetti.
- Immediately add hot, drained pasta to the egg and cheese mixture, quickly tossing to coat the pasta and create a creamy sauce. If needed, add reserved pasta water to achieve desired consistency.
- Gently fold in the roasted asparagus and mushrooms, ensuring even distribution.
- Serve immediately, garnishing with additional Parmesan cheese and freshly ground black pepper if desired.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh asparagus and mushrooms. Look for firm asparagus stalks and mushrooms that are free from blemishes.
- Don’t Overcook the Vegetables: Keep an eye on the asparagus and mushrooms while roasting. You want them tender and lightly charred, but not mushy.
- Reserve Pasta Water: Always save a bit of the pasta cooking water! It’s a great way to adjust the sauce’s consistency and ensure a creamy texture.
- Toss Quickly: When adding the hot pasta to the egg and cheese mixture, work quickly to create a smooth sauce. The heat from the pasta will cook the eggs gently without scrambling them.
- Garnish for Flavor: Enhance your dish with a sprinkle of additional Parmesan cheese and a dash of freshly cracked black pepper before serving. A little extra flavor goes a long way!
Nutrition Facts
Calories: 432kcal
Carbohydrates: 50g
Protein: 24g
Fat: g
Saturated Fat: 6g
Cholesterol: 206mg
