A new twist on carbonara, adding cauliflower and mushrooms. The heat from the pasta cooks the eggs poured in.


  • 1 small head cauliflower, cut into florets
  • 8 oz. mushrooms, quartered
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  • 8 oz. fettuccine
  • 1/2 lb. bacon, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. chopped parsley

Preheat oven to 400º.

Toss cauliflower, mushrooms, salt and pepper in oil. Place on a baking sheet and roast until they start to caramelize, about 20 to 30 minutes, mixing half way through.

Cook pasta as directed on the package. Meanwhile, fry bacon until crisp. Pour out all but a tablespoon of grease, add garlic, cook for 30 seconds and turn off heat.

Mix egg, cheese and parsley in a small bowl. Mix in drained, hot pasta, egg mixture and cauliflower mixture into the pan with the bacon.