I am a firm believer that if I was told that I could only eat pasta for the rest of my life, I’d be completely fine. I LOVE pasta. I actually had the leftovers from the dinner I made last night, for breakfast today. Weird? I think not!
I must say I’ve been on a roll with this whole cooking thing! My husband may never want me to go back to work (sidenote: I’m on maternity leave… just not sure for how long!). Last night I made an asparagus and mushroom carbonara, which I’ve recently learned is an Italian pasta dish made with egg, cheese and bacon. I told you… I’m apparently turning into a chef!
Anyway, it was delicious and on my “Must Make Again ASAP!” list.
Here’s what went into it:
- 1lb asparagus cut into 1-2 inch pieces
- 1 carton mushrooms (you can get as fancy as you want with them…I went with easy and fast!)
- 2 cloves garlic minced
- 8 ounces bacon (I used a package of pancetta)
- 2 eggs
- Olive oil
- Salt and pepper to taste
- 1 lb fettuccine
- 1 cup Parmesan cheese
Here’s how to make it:
- Place asparagus and mushrooms on baking sheet (put tinfoil on first to help make cleaning up easier) and coat with olive oil, salt and pepper
- Bake for 20-30 minutes
- In the meantime, cook pancetta or bacon
- Drain and add garlic for about a minute, then turn off heat
- With about 10 minutes left in cooking the asparagus, cook the fettuccine according to package
- Drain pasta but save about a cup of the pasta water
- In a small bowl mix eggs, salt, pepper and cheese
- Add egg mix, asparagus, mushrooms, and pasta to pancetta and garlic and mix (add pasta water if necessary)
- Dish out into bowls and top with more cheese and parsley if desired