Description

This Roasted Asparagus and Mushroom Carbonara is a cozy, creamy pasta dish with a fresh veggie twist. Tender roasted asparagus and mushrooms are folded into a silky carbonara sauce made with eggs, Parmesan, and crispy pancetta or bacon. It’s comforting, full of flavor, and comes together in under 40 minutes.

Ingredients

12 oz spaghetti or fettuccine
1 bunch asparagus, trimmed and cut into 2-inch pieces
8 oz mushrooms (cremini or white), sliced
1 tablespoon olive oil
Salt and pepper, to taste
4 oz pancetta or thick-cut bacon, diced
2 cloves garlic, minced
2 large eggs + 1 egg yolk
3/4 cup grated Parmesan cheese
1/2 teaspoon black pepper (freshly ground is best)
1/4 cup pasta water (reserved from cooking)

Chopped parsley, for garnish (optional)

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Instructions

Preheat oven to 425°F (220°C). Toss asparagus and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–18 minutes, until tender and slightly golden.

Cook pasta in a large pot of salted water according to package directions. Reserve 1/4 cup of the pasta water, then drain.

While pasta cooks, heat a skillet over medium heat and cook pancetta or bacon until crispy. Stir in garlic and cook for another minute, then remove from heat.

In a bowl, whisk together eggs, yolk, Parmesan, and black pepper.

Add hot, drained pasta to the skillet with pancetta. Toss to coat.

Slowly stir in the egg mixture, tossing quickly to create a creamy sauce. Add a bit of reserved pasta water to loosen if needed.

Gently fold in the roasted asparagus and mushrooms.

Serve immediately, topped with extra Parmesan, black pepper, and parsley if desired.

Notes

Work quickly when mixing in the eggs—this keeps the sauce creamy and prevents scrambling.

Swap pancetta for turkey bacon or skip it for a vegetarian version.

You can roast the veggies ahead to save time.