Roasted Cauliflower and Mushroom Carbonara

Description

Details

Cooking Time:		50
Recipes Makes:		4
Calories:		365
Carbs:		37.5
Fat:		16.3
Protein:		19.2

Ingredients

• 1 small head of cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon Olive oil
• 8 ounces fettuccine
• 4 ounces pancetta chopped (or 4 ounces bacon)
• 1 clove garlic
• 2 eggs
• 1/2 cup (2 ounces) Parmesan grated
• Salt & Cracked black pepper to taste
• 1 tbs parsley chopped

Directions

• Toss 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 halfway through)
• Cook the pasta as directed on the package
• Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 seconds and turn off heat. 
• Mix the egg, cheese, pepper, 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 pancetta, adding reserved pasta water if needed. 

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