Fettuccine with Shiitakes and Asparagus

Ingredients for Fettuccine with Shiitakes and Asparagus

• 45ml olive oil, divided

• 1 bunch asparagus, trimmed, cut into 2" pieces

• Kosher salt, freshly ground pepper

• 2 tablespoons unsalted butter

• 230g shiitake mushrooms, stems removed, caps sliced

• 1 small shallot, finely chopped

• 1 teaspoon chopped fresh oregano

• 1 teaspoon chopped fresh thyme

• 350g dried or 450g fresh fettuccine

• 90g Parmesan, grated (about 180ml ), plus more for serving

• 4 large egg yolks*

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 240ml pasta cooking liquid.

Add pasta, 120ml pasta cooking liquid, and 90g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.