Roasted Asparagus and Mushroom Carbonara - (Free Recipe below)

Roasted Asparagus and Mushroom Carbonara

Roasted asparagus and mushrooms in a creamy and cheesy egg sauce with plenty of fresh cracked black pepper.

ingredients

• 1 pound asparagus, trimmed and cut into bite sized pieces
• 8 ounces mushrooms, quartered
• 1 tablespoon olive oil
• salt and pepper to taste
• 8 ounces fettuccine (or pasta of choice)
• 4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
• 1 clove garlic, chopped
• 2 eggs
• 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
• plenty of fresh cracked black pepper
• salt to taste
• 1 tablespoon parsley, chopped

directions

1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2. Start cooking the pasta as directed on the package.
3. Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
5. Drain the cooked pasta reserving some of the water.
6. Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

Nutrition Facts: Calories 341, Fat 13g (Saturated 4.3g, Trans 0),Cholesterol 140mg, Sodium 330mg, Carbs 38.4g (Fiber 3g, Sugars 3g),Protein 20.4g

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