Tuesday, January 27, 2015

Roasted Cauliflower and Mushroom Carbonara

Carbonara is a great comfort food for me.  A classic carbonara includes eggs, cheese (Parmesan or Pecorino), bacon, and cracked black pepper - but variations can include grilled chicken, mushrooms, peas, and various veggies.  This recipe replaces grilled chicken with roasted cauliflower and it's just as delicious and even easier to make. 

This will be a simple post because this meal was so simple to make. :)  And also I just need to get back to my TV show...priorities, you know.

Roasted Cauliflower and Mushroom Carbonara
Serves 4 

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
Salt and pepper to taste
8 ounces thin spaghetti (or pasta of choice)
4 ounces bacon cut into 1 inch pieces
1 clove garlic, chopped
2 eggs
1/2 cup Parmesan, grated
Fresh cracked black pepper
Salt to taste
1 tablespoon parsley, chopped

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.

Start cooking the pasta as directed on the package. 

Cook the bacon 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 bacon, adding reserved pasta water as needed.

Recipe adapted from Closet Cooking 

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