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, freshly ground 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, grated (about 3/4 cup), plus more for serving; 4 large egg yolks*

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Photo by Peden and Munk

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

Recipe notes

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Recipe notes

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