Roast the Vegetables:
Preheat your oven to 400°F (200°C). Place the asparagus and mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the oven for 15-20 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.

Cook the Pasta:
While the vegetables are roasting, cook the fettuccine (or pasta of choice) according to the package instructions. Reserve 1 cup of pasta water before draining. Drain the pasta and set it aside.

Cook the Bacon (or Pancetta):
In a large skillet, cook the bacon (or pancetta) over medium heat until it becomes crispy, about 6-8 minutes. Once crispy, remove the bacon from the skillet and set it aside, leaving a little of the rendered fat in the pan.

Sauté the Garlic:
Add the chopped garlic to the skillet with the bacon fat and sauté for 1-2 minutes, just until fragrant. Remove from heat.

Prepare the Carbonara Sauce:
In a mixing bowl, whisk together the eggs, grated Parmigiano Reggiano, and a generous amount of fresh cracked black pepper until smooth and combined.

Combine Everything:
Add the cooked pasta to the skillet with the garlic and bacon fat. Toss to coat the pasta in the flavorful bacon fat. Add the roasted asparagus and mushrooms to the skillet.
Quickly pour the egg and Parmesan mixture over the pasta, tossing vigorously to combine and prevent the eggs from scrambling. Add a little reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.