Description
A delicious and creamy carbonara that features roasted asparagus and mushrooms, enhanced with the savory flavor of turkey bacon.
Ingredients
Scale
- 1 pound asparagus, trimmed
- 8 ounces mushrooms, sliced
- 6 ounces turkey bacon, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 large eggs
- 2 cloves garlic, minced
- 8 ounces spaghetti
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the asparagus and mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes.
- Meanwhile, cook the turkey bacon in a large skillet over medium heat until crispy. Set aside.
- In a bowl, whisk together eggs, heavy cream, and Parmesan cheese.
- Cook spaghetti according to the package instructions. Reserve some pasta water, then drain the spaghetti.
- Add the spaghetti to the skillet with turkey bacon and garlic. Pour in the cream mixture and toss to combine.
- Add roasted vegetables and toss again, adding reserved pasta water if needed to reach desired creaminess.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Feel free to substitute regular bacon if you prefer.
- Add peas for extra color and sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg