It's asparagus season and we have been eating it all sorts of ways and this carbonara is one of them. My kids even took the leftovers in their lunches.
Spread 1 pound of asparagus on a cookies sheet, drizzle it with olive oil and sprinkle it with salt and pepper. Bake it in a 400 degree oven for about 25 minutes, rolling it around about half way through the cooking time.
In a bowl, mix together 2 eggs, 1/2 C. of parmesan cheese, S&P and some diced fresh parsley. Boil 1 pound of linguine and save about 1 cup of the pasta water.
Cook 8 slices of bacon. Reserve a bit of the bacon grease and saute 2 cloves of garlic, 1 diced shallot and 6 sliced button mushrooms in it.
Cut the asparagus into bite sized pieces.
Add all of the above to the drained pasta and toss it together adding enough of the reserved pasta water to form a sauce. I only used about half a cup.
Serve it sprinkled with additional parmesan cheese.