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Fettuccine with Shiitakes and Asparagus


2016 03Mar Recipes-Fettuccine FeatureIngredients

  • 3 Tbs olive oil, divided
  • 1 bunch asparagus, trimmed, cut into 2” pieces
  • Kosher salt and freshly ground black pepper
  • 2 Tbs unsalted butter
  • 8 oz. shiitake mushrooms, stems removed, caps sliced
  • 1 small shallot, finely chopped
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh thyme
  • 12 oz. dried or 1 lb. fresh fettuccine
  • 3 oz. Parmesan, grated (about ¾ cup), plus more for serving
  • 4 large egg yolks*

*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs.


  1. Heat 2 Tbsp. 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 Tbsp. 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, ½ cup pasta cooking liquid, and 3 oz. 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 yolks and more Parmesan.
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