Cauliflower and Mushroom Carbonara
A new twist on carbonara, adding cauliflower and mushrooms. The heat from the pasta cooks the eggs poured in.
Ingredients
- 1 small head cauliflower, cut into florets
- 8 oz. mushrooms, quartered
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- 8 oz. fettuccine
- 1/2 lb. bacon, chopped
- 2 cloves garlic, minced
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. chopped parsley
Directions
- Preheat oven to 400º.
- Toss cauliflower, mushrooms, salt and pepper in oil. Place on a baking sheet and roast until they start to caramelize, about 20 to 30 minutes, mixing half way through.
- Cook pasta as directed on the package. Meanwhile, fry bacon until crisp. Pour out all but a tablespoon of grease, add garlic, cook for 30 seconds and turn off heat.
- Mix egg, cheese and parsley in a small bowl. Mix in drained, hot pasta, egg mixture and cauliflower mixture into the pan with the bacon.
