Roasted Asparagus and Mushroom Carbonara

This pasta dish is about as comfort food as they come.  It's rich and creamy, and simply divine!  Paired with the roasted asparagus and bacon, this dish is the whole she-bang!!!  Don't be freaked out by the raw egg either...it is TOTALLY worth it!!!

1lb asparagus, trimmed and cut into bite sized pieces
8oz mushrooms, quartered
1tbsp olive oil
salt and pepper to taste
8oz fettuccine (or pasta of choice)
4oz bacon cut into 1in pieces
1 clove garlic, minced
2 eggs
1/2 c parmesan, grated
lots of fresh cracked black pepper
salt to taste
1tbsp parsley, chopped

Toss the asparagus and mushrooms in the oil, salt, and pepper, place on a baking sheet in a single layer and roast in a preheated 425 degree oven until they start to caramelize...about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the box.  Cook the bacon 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 the 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, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.