The other day I was feeling so uninspired when thinking about dinner and I had made up my mind that we would have a simple and casual pasta night. We had been out on the water all day just soaking up the sun and exploring Lake Simcoe, I didn’t have the energy or the desire to do anything fancy once we got home.
My intention was to simply saute some vegetables and grab a can of tomato sauce from the pantry. Staring down at the counter I realized I had accumulated asparagus, bacon and mushrooms and the wheels started turning in my head. Simple stayed but casual went right out the door. Pasta night was on and we were making roasted asparagus and mushroom carbonara!
I knew that this pasta would be amazing since asparagus and mushrooms are such a fabulous combination! Although I was feeling slightly more inspired, I was still super lazy so this carbonara recipe is pretty easy and really you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. Done. Nobody needs to know this took you next to no time to put together!
Here is what you will need:
♥ 1 pound of asparagus – trimmed and cut into bite size pieces
♥ 8 ounces of mushrooms – quartered
♥ 1 tablespoon of olive oil
♥ 8 ounces of fettuccine (or your pasta of choice. Maybe gluten free?)
♥ 4 ounces of bacon cut into 1 inch pieces – or diced pancetta
♥ 1 glove of garlic – chopped
♥ 2 eggs
♥ 1/2 cup of parmesan cheese – grated
♥ Salt and freshly cracked pepper
♥ 1 tablespoon of parsley – chopped (optional)
Here is what you will need to do:
♥ In a medium sized bowl, toss the asparagus and mushrooms in the oil, salt and pepper. Transfer to a baking sheet lined with parchment paper and place in the preheated over at 400F until they start to caramelize – about 20-30 minutes. You will want to mix them half way.
♥ Start cooking the pasta as directed on the packaging.
♥ Cook the bacon in a pan and pour off all the grease with the exception of about 1 tablespoon. Add the garlic to the pan with the bacon grease and cook for about 30 seconds before turning off the heat.
♥ Mix the egg, cheese, salt and pepper (and the parsley if you are using it) in a bowl.
♥ Drain the cooked pasta and reserve about a tablespoon or two if the water.
♥ Mix the pasta, egg mixture, asparagus and mushrooms to the pan with the bacon and add the reserved pasta waster as needed.
♥♥ Serve immediately and enjoy!
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