8 oz. shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
2 oz. dried or 1 lb. fresh fettuccine
3 oz. Parmesan, grated (about ¾ cup), plus more for serving
4 large egg yolks
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.
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.
Meanwhile, cook pasta in a large pot of boiling
salted water, stirring occasionally, until al
dente. Drain, reserving 1 cup pasta cooking
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.
Divide pasta among plates and top each with
yolks and more Parmesan.
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