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Carbonara with roasted vegetables

Makes 8 servings


  • 1 pound asparagus, cut into 1-inch pieces
  • 8 ounces mushrooms, quartered
  • 1 Tbsp. olive oil
  • ½ tsp. fresh ground black pepper
  • 1 pound dry whole-wheat spaghetti
  • 4 large eggs
  • 4 ounces bacon, cut into 1-inch pieces
  • 5 cloves garlic, minced
  • ½ cup fresh parmesan cheese, grated


Preheat oven to 425°F. Place asparagus & mushrooms on a large sheet pan covered with aluminum foil. Drizzle with olive oil and season with salt & pepper; stir to evenly coat. Roast in the preheated oven for 20 minutes.

While vegetables are roasting, bring a large sauce pan full of water to a boil. Add the whole wheat spaghetti and cook for 8-10 minutes, until al dente. Reserve ½ cup of the cooking liquid before draining the pasta.

While pasta is cooking, add bacon to a large sauté pan and cook over medium heat until golden and crispy. Remove bacon pieces from the pan, and drain all but one tablespoon of the rendered fat. Add garlic to the sauté pan and cook for one minute, stirring. Whisk eggs and parmesan cheese in a small bowl. Toss the spaghetti in the pan with the garlic, and add reserved cooking liquid. Stir for a few minutes until spaghetti is heated thoroughly and the water has cooked down by half. Remove the pan from the heat and add the egg mixture to the pasta. Stir the pasta the entire time you are adding the eggs. Add roasted vegetables and bacon back to the pan and stir to combine. Top with more parmesan if desired.

Nutrition analysis per serving: 360 calories, 13 g fat, 20 g protein, 48 g carbohydrate, 8 g fiber, 350 mg sodium

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