Fettuccine with Shiitakes and Asparagus
A luxurious pasta dish combining fresh fettuccine with tender shiitake mushrooms and crisp asparagus, finished with Parmesan and topped with egg yolks for extra richness.
Ingredients
- •3 tablespoons olive oil
- •1 bunch asparagus
- •1 to taste kosher salt and pepper
- •2 tablespoons unsalted butter
- •8 ounces shiitake mushrooms
- •1 small shallot
- •1 teaspoon fresh oregano
- •1 teaspoon fresh thyme
- •12 ounces fettuccine
- •3 ounces Parmesan
- •4 large egg yolks
Cooking 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.
4 min
- 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.
7 min
- 3.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
10 min
- 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.
2 min
- 5.
Divide pasta among plates and top each with a yolk and more Parmesan.
2 min
