Roasted Vegetable Carbonara

Roasted Vegetable Carbonara

Roasted Vegetable Carbonara Recipe by Raymond Selzer
Cook Time40 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 3 serving


  • 1 lb asparagus , trimmed and chopped
  • 8 ounces mushroom , quartered
  • olive oil
  • pepper
  • linguine or
  • 8 ounces bacon , sliced into squares
  • 1 tbsp chopped garlic
  • 2 egg
  • 1/3 cup parmesan , grated
  • parsley for garnish


  • Preheat oven to 400F
  • Toss asparagus and mushrooms in olive oil and salt. Spread evenly on a baking sheet and roast at 400F for 20-30 minutes
  • When the vegetables are about 10 minutes from done, start boiling your pasta water, when you drain your pasta keep 1 cup of the water and set aside.
  • In a large pan start cooking the bacon on medium high.
  • In a small bowl mix together parmesan, eggs and season with pepper with a fork, till fully combined.
  • When your pasta is cooked and drained, pour off most of the bacon grease, add vegetables and garlic and cook, stirring another 30 seconds or so til garlic is fragrant. Add pasta and coat with parmesan sauce. Pour in a little bit of water at a time into the pot while stirring. Taste frequently til sauce has thinned both in texture and flavour (about 2 tbsp of water should suffice)


Do not season the sauce with salt, between the parmesan and the bacon there's enough salt