Frugal eats - Roasted Veggie Carbonara

Time for another frugal dinner idea, this one is a delicious option when entertaining also.  We serve this meal with French bread, the recipe found here is quick and easy to make, or a garden salad to stretch our budget.  I frequently switch the vegetables in this recipe to whatever is in season, most reasonably priced or I have in the fridge, this recipe is so versatile.

Roasted red pepper, zucchini and mushroom carbonara
serves 24-30

12 cups mushrooms, quartered
12 cups diced zucchini
6 red peppers
olive oil
salt and pepper to taste
2 lbs dry spaghetti noodles
1 lb bacon, we prefer beef bacon
16 cloves garlic, crushed
8 large eggs
2 cups grated parmesan cheese
1 tablespoon black pepper or to taste
5 tbsp dried parsley

Toss veggies in olive oil, salt and pepper to taste.  Place on baking sheets in a single layer and roast until they start to caramelize.  Cook at 400F for about 20-30 minutes.

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is important that the pasta is hot when adding the egg mixture, so the heat of the pasta will cook the raw eggs in the sauce.  Beat eggs, parmasean, parsley and pepper together and set aside.

Saute' the bacon and garlic in a frying pan over a medium heat until crisp.

Cook the noodles according to package directions, reserving 1 cup water from noodles.  After draining water from noodles, toss in bacon and drippings coating noodles in bacon and fat.  Then stir egg mixture into hot noodles (you can add up to one cup reserved water to thin sauce if desired).  Mix in roasted vegetables and then serve.

I hope your family enjoys this as much as we do!