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Bon Appétit

Fettuccine With Shiitakes and Asparagus

By Chris Fischer

4.1

(11)

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Photo by Peden and Munk

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Recipe information

  • Yield

    4 servings

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*

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

    Step 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.

    Step 5

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

TagsPastaFettuccineShiitake MushroomMushroomVegetableAsparagusMainStarterDinnerNut FreeVegetarianEasy30 Minutes or LessWeeknight MealsBon Appétit

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