Roasted Cauliflower and Mushroom Carbonara

I never got to try a carbonara pasta before I went vegetarian. I saw this recipe on Pinterest and figured I could try it but leave out the pancetta. And I am so glad I tried this, because this. was. awesome! Toby said it was one of his favorite meals EVER. There’s not a whole lot to this dish, so I was worried that it wouldn’t have much flavor, especially since I was leaving out the meat, but it was SO flavorful! Those mushrooms and cauliflower really added a lot of flavor and texture. I still pan-fried the garlic in the oil. I did everything according to the recipe, minus the pancetta. This one is a keeper!

rating: 9.5

Roasted Cauliflower and Mushroom Carbonara
(http://www.closetcooking.com/)

Prep Time: 10 minutes, Cook Time: 40 minutes, Total Time: 50 minutes
Servings: 4

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)
4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces- I omitted
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 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.

photo

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