Fettuccine & Shiitake


  • 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 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 cheese, grated (about 3/4 cup), plus more for serving
  • 4 large egg yolks *skip if looking to avoid raw eggs (ie. infants, elderly, pregnant women, and/or people with weakened immune systems)*

Cooking Instructions

For this seasonal ( & vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.  Serves 4.

Step 1: Heat 2 tablespoons of 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 plate.

Step 2:  Heat butter and remaining 1 tablespoon of oil in the 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.  Add pasta, 1/2 cup pasta cooking liquid, and 3 ounce 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 4:  Divide pasta among plates and top each with yolks and more Parmesan.