Fettuccine with Shiitakes and Asparagus

mushroom dinner lunch asparagus spring summer noodle bon appétit massachusetts sugar conscious vegetarian pescatarian peanut free tree nut free soy free no sugar added kosher

Chris Fischer

4 servings

Source

Ingredients

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*

Method

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.

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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

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.

Divide pasta among plates and top each with a yolk and more Parmesan.