Ingredients:

•    1 small head cauliflower, cut into florets
•     8 ounces mushrooms, quartered
•     1 tablespoon olive oil
•     salt and pepper to taste
•     8 ounces fettuccine (or pasta of choice)
•     4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
•     1 clove garlic, chopped
•     2 eggs
•     1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
•     plenty of fresh cracked black pepper
•     salt to taste
•     1 tablespoon parsley, chopped

Cooking Instructions:

1. Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2. Start cooking the pasta as directed on the package.
3. Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
5. Drain the cooked pasta reserving some of the water.
6. Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.