This recipe is sure to satisfy your hot summer day cravings.
Fettuccine with Portobella and Asparagus
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.
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.
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 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 peper.
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).