Fettuccine With Shiitakes and Asparagus Recipe

Fettuccine With Shiitakes and Asparagus Recipe

  • 3 tablespoons olive oil, divided
  • 1 bunch asparagus, trimmed, cut into 2″ pieces
  • Kosher salt, freshly ground pepper
  • 2 tablespoons unsalted butter
  • 8 ounces shiitake mushrooms, stems removed, caps sliced
  • 1 small shallot, finely chopped
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 12 ounces dried or 1 pound fresh fettuccine
  • 3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
  • 4 large egg yolks
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
  2. Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  4. Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
  5. Divide pasta among plates and top each with a yolk and more Parmesan.