Roasted Cauliflower and Mushroom Carbonara

• Meat

  • 4 oz Pancetta, diced or 4 ounces bacon

• Produce

  • 1 small head Cauliflower
  • 1 clove Garlic
  • 8 oz Mushrooms
  • 1 tbsp Parsley

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 8 oz Fettuccine

• Baking & Spices

  • 1 plenty Black pepper, Fresh cracked
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 1 small head cauliflower, cut into florets
• 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 pancetta, diced or 4 ounces bacon cut into 1 inch pieces
• 1 clove garlic, 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

Directions

• Toss the cauliflower 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 pancetta 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 and salt and parsley in a bowl.
• Drain the cooked pasta reserving some of the water.
• Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

Nutrition