Roasted Cauliflower and Mushroom Carbonara (Egg-less)

Ingredients
1 small head cauliflower, cut into florets
8 ounces mushrooms, halved
1 tablespoon olive oil
salt and pepper to taste
2 large chicken breasts
8 ounces fettuccine (or pasta of choice)
4 ounces diced pancetta or bacon lardons
1 clove garlic, chopped
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
1/2 cup Half-and-Half
plenty of fresh cracked black pepper
salt to taste
1 small bunch fresh parsley, chopped

(Optional)
1 large bunch of kale, shredded


Directions
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/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
Start cooking the pasta as directed on the package.
Cook the pancetta in a large pan. While it renders cut the chicken breasts into cubes, about 3/4 inches in size. When crispy and brown transfer the pancetta to a paper-towel lined plate. Leave the rendered fat in the pan and keep the heat up. Carefully place the chicken breast cubes in the hot pan, season lighting and flip each cube halfway through so you get those brown crispy bits (about 5 minutes each side). When done, transfer the chicken to paper towel lined plate.

Pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
Mix the half-and-half, cheese, pepper and salt and parsley in a bowl.
Drain the cooked pasta reserving some of the water.
Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

Note: To speed things up, about 20 minutes into roasting the cauliflower and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.
Option: Replace the parmigiano reggiano with pecorino romano.