Pasta Recipe | Roasted Asparagus and Mushroom Carbonara By closetcooking.com
Roasted asparagus and mushrooms in a creamy and cheesy egg sauce with plenty of fresh cracked black pepper.#pastarecipe #recipe #foodrecipes
Prep time: Cook time: Total time:
Yield: 4 Servings
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) (gluten free for gluten free) 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
Instructions:
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/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
Start cooking the pasta as directed on the package.
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.
Tidak ada komentar
Posting Komentar