I know that I have made a gazillion pasta recipes on this blog but this Roasted Cauliflower and Mushroom Carbonara is one of the absolute best recipes EVER‼
It is super simple and I can’t even tell you how frickin’ awesome it tastes.
Make it today, I beg of you‼
What you need,
1 small head of cauliflower, cut into small florets
8 oz. white or brown mushrooms, quartered
1 tbsp. olive oil
Salt and Pepper to taste
8 oz. linguine or any long pasta you like
4- 5 slices thick cut apple wood smoked bacon, cut into ½ inch pieces
1 clove garlic, minced
½ cup fresh grated Parmesan cheese + more for topping
Fresh cracked black pepper and salt to taste
1 heaping tablespoon of fresh chopped parsley
Heat your oven to 400 degrees. Toss the cauliflower florets and mushrooms with the olive oil and salt and pepper. Roast the veggies for 30-35 minutes or until they are tender and golden brown. I flipped the veggies over about halfway through.
When the veggies are about halfway done you can start cooking the pasta according to the package directions. Reserve about 1 cup of the pasta water when you drain the pasta and set aside.
In a large pan cook the bacon pieces until they are crisp. Drain off all but 2 teaspoon of the oil from the pan. Toss in the garlic and cook for 1 minute until fragrant.
In a small bowl whisk together the eggs, Parmesan cheese, salt, pepper and parsley.
Remove the pan from the heat and add the hot pasta to the pan. Then toss the egg mixture with the pasta, use the reserved pasta water to thin the sauce as needed, I used a little over half a cup.
Add the roasted veggies to the pasta and gently toss to coat.
Serve with a little extra sprinkle of Parmesan cheese.
Oh man this is so good I am drooling just thinking about it. I can tell this pasta is going to make it onto my regular rotation for sure!
Recipe adapted slightly from Closet Cooking