Click on a category to see more recipes in this category
Ingredients
1 Pound asparagus, trimmed and cut into bite sized pieces
8 Ounces mushrooms, quartered
1 Tablespoon olive oil
Salt & pepper to taste
8 Ounces fettuccine
4 Ounces bacon cut into 1" pieces or 4 ounces pancetta, diced
1 Garlic clove, chopped
2 Eggs
1/2 Cup (2 ounces) parmigiano reggiano (parmesan), grated
Plenty of fresh cracked black pepper
Salt to taste
1 Tablespoon parsley, chopped
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 oven until they start to caramelize, about 20 to 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.
Mix the egg, cheese, pepper, salt and parsley in a bowl.
Drain the cooked pasta reserving some of the water.
Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.
08/24/16* * * * *