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Fettuccine with Shiitakes and Asparagus

Fettuccine with Shiitakes and Asparagus

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

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 bunch asparagus, trimmed, cut into 2” pieces
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 oz. shiitake mushrooms, stems removed, caps sliced
  • 1 small shallot, finely chopped
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 12 oz. dried or 1 lb. fresh fettuccine
  • 3 oz. Parmesan, grated (about ¾ cup), plus more for serving
  • *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don't like raw eggs.

Recipe Preparation

  • 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 liquid.

  • 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.

Nutritional Content

Calories (kcal) 670 Fat (g) 28 Saturated Fat (g) 11 Cholesterol (mg) 240 Carbohydrates (g) 78 Dietary Fiber (g) 5 Total Sugars (g) 8 Protein (g) 26 Sodium (mg) 500Reviews SectionMade this for lunch today and it was so easy! There's only 2 of us so I made a half portion... but I feel like even a half portion of the recipe is good for 4 servings! That's just me trying not to eat too much... but that would be way to easy to do for this recipe!Another note - I had a real bad experience with raw egg yolk for another recipe a couple years ago. So this time, I put the egg yolks in straight into the pan while it was really hot - as I was mixing the parm, pasta, and pasta water.Definitely will make this recipe again!snowjumperSan Francisco05/29/20delicious. but will add egg yolks to hot pasta instead putting on top at endgreengrumplousiville08/06/18

Watch the video: Asparagus and Mushroom shiitake stir-fry (October 2020).