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Fettuccine with Shiitakes and Asparagus Recipe

   
 

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     Fettuccine with Shiitakes and Asparagus

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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
2 oz. dried or 1 lb. fresh fettuccine
 
3 oz. Parmesan, grated (about cup), plus more for serving
4 large egg yolks

Instructions
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, 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.


Originally Submitted
2/17/2020





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