Fettuccine with Shiitakes and Asparagus

From the kitchen of Carly

Meaty shiitake mushrooms and bright asparagus toss with fettuccine in a simple, herb-forward sauce. Fresh thyme and oregano keep things focused while butter and Parmesan add richness. This is elegant enough for guests but weeknight-easy.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 tablespoons olive oil, divided
  • 11 bunch asparagus, trimmed, cut into 2" pieces
  • 1Kosher salt, freshly ground pepper
  • 12 tablespoons unsalted butter
  • 18 ounces shiitake mushrooms, stems removed, caps sliced
  • 11 small shallot, finely chopped
  • 11 teaspoon chopped fresh oregano
  • 11 teaspoon chopped fresh thyme
  • 112 ounces dried or 1 pound fresh fettuccine
  • 13 ounces Parmesan, grated (about 3/4 cup), plus more for serving
  • 14 large egg yolks*

Instructions

  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.