This recipe is sure to satisfy your hot summer day cravings.
- Servings - 4
- Prep Time - 20 Minutes
- Cook Time - 15 Minutes
Ingredients
- 3 tbsp - olive oil divided
- 1 bunch - asparagus trimmed and cut into 2" pieces
- Kosher salt and freshly ground black pepper
- 2 tbsp - unsalted butter
- 8 oz - portabella mushrooms, stems removed, caps sliced
- 1 small - shallot finely chopped
- 1 tsp - chopped fresh oregano
- 1 tsp - chopped fresh thyme
- 12 oz - dried fettuccine or 1 lb fresh fettuccine
- 3 oz - Parmesan grated about 3/4 cup, plus more for serving
- 4 large - egg yolks
Instructions
1. Heat 2 Tbsp oil in 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.
2. Heat butter and remaining 1 tbsp 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.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
4. Add pasta, 1/2 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.
5. Divide pasta among plates and top each with yolks and more Parmesan. Note: *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs (you can omit this ingredient/step if you prefer).
