Ingredients
Scale
Here’s what you’ll need to make this delicious and hearty dish:
For Roasted Vegetables:
- 1 small head of cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 2 teaspoons garlic powder (optional)
For the Carbonara Sauce:
- 3 large eggs
- 1 cup grated Parmesan cheese
- ½ cup heavy cream (optional, for extra creaminess)
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional, for extra tang)
- 1 tablespoon olive oil
The Pasta:
- 12 oz (340g) spaghetti or any pasta of your choice
- 2 cups sliced mushrooms (cremini, shiitake, or button mushrooms work well)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan (for serving)
Ingredient Highlights
- Cauliflower: Roasting cauliflower brings out its natural sweetness and adds a rich, nutty flavor that works wonderfully in the carbonara. It also makes this dish a lighter, vegetable-based alternative.
- Mushrooms: Mushrooms add an earthy, savory flavor that complements the richness of the carbonara sauce and provides texture.
- Eggs and Parmesan: These two ingredients form the base of the carbonara sauce, giving it its signature creaminess without the need for cream.
- Olive Oil and Garlic: These ingredients are used for sautéing the mushrooms and onions, infusing the dish with flavor.
Instructions
Roast the Cauliflower
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the Cauliflower: Cut the cauliflower into small florets. Toss them with 1 tablespoon of olive oil, salt, pepper, and optional seasonings like garlic powder and dried thyme.
- Roast the Cauliflower: Spread the cauliflower in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender. Set aside.
Prepare the Pasta
- Cook the Pasta: While the cauliflower is roasting, bring a large pot of salted water to a boil. Cook the spaghetti (or your chosen pasta) according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta cooking water. Set the pasta aside.
Sauté the Mushrooms and Onions
- Sauté the Mushrooms and Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Make the Carbonara Sauce
- Prepare the Sauce: In a separate bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream (if using). Season with salt, pepper, and Dijon mustard (if desired).
- Combine with Pasta: Add the cooked pasta to the skillet with the sautéed mushrooms and onions. Pour in the carbonara sauce and toss to combine, ensuring the pasta is well-coated. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
- Adjust Consistency: If the sauce is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
Assemble the Dish
- Add Roasted Cauliflower: Gently fold the roasted cauliflower into the pasta mixture, allowing the vegetables to be evenly distributed.
- Serve: Divide the carbonara between plates and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 400-450
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g