Roasted Cauliflower and Mushroom Carbonara

Roasted Cauliflower and Mushroom Carbonara 800 3760.jpg

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

  1. 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.
  2. Start cooking the pasta as directed on the package.
  3. 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.
  4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
  5. Drain the cooked pasta reserving some of the water.
  6. Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

Nutrition FactsCalories 365Fat 16.3g (Saturated 4.7gTrans 0), Cholesterol 140mgSodium 347mgCarbs 37.5g (Fiber 2.3gSugars 2.7g), Protein 19.2g

Recipe & Image from closetcooking.com