Name: Fettuccine with Shiitakes and Asparagus
Yield: 4 Servings
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; 4 large egg yolks*; *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don't like raw eggs.

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Peden + Munk

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

Recipe notes