This traditional Roman pasta dish is given an upgrade with savory roasted vegetables and sweet sun-dried tomatoes.
INGREDIENTS
-1 serving whole grain linguine pasta
-1/3 bunch asparagus
-2oz cremini mushrooms
-1 slice thick-cut bacon (or pancetta)
-1oz sun-dried tomatoes
-1 egg
-1/3 cup Parmesan
-Olive oil
-Salt & Pepper
-Parsley
DIRECTIONS
1. Bring water to a boil in a large pot. Preheat the oven to 400 degrees.
2. Snap the hard ends off of the asparagus, and chop the asparagus spears into thirds. Wipe the dirt off of the mushrooms and slice. Spray a baking sheet with cooking spray. Spread the asparagus and mushrooms on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, and bake for 15-20 minutes.
3. Salt the boiling water and cook the pasta according to package directions until al dente. Reserve about 1/3 cup of pasta water before draining. Do NOT rinse the pasta!
4. Dice the bacon and cook in a large skillet until crispy. Drain off most of the grease from the pan once the bacon is cooked.
5. Slice the sun-dried tomatoes, and add to the skillet with the bacon.
6. Crack the egg into a bowl and whisk together with the Parmesan cheese.
7. Add the following to the skillet: roasted asparagus, roasted mushrooms, and cooked pasta.
8. Remove the skillet from direct heat and add the egg and Parmesan mixture and enough pasta water to thin the sauce a little bit. Toss and season the pasta to taste with salt and plenty of pepper. Serve with chopped parsley and Parmesan on top.