Fettucine with Mushroom and Asparagus
- 3 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 Pound asparagus sliced on an angle
- 8 ounces shitake mushrooms stems removed and caps sliced
- 8 ounces of baby Bella mushrooms stems removed, caps sliced
- 1 shallot finely chopped
- 1 tsp fresh thyme chopped
- 1 pound fresh fettuccine
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese plus more for serving
- Kosher salt
- Fresh ground pepper
Heat 2 Tbsp olive oil in a 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 of olive oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often until tender for about 5 minutes. Add shallot and cook, tossing occasionally, until softened for about 2 minutes. Toss in thyme and cut asparagus. Add heavy cream and parmesan cheese to skillet and cook over low heat.
Meanwhile, cook pasta in a large pot of boiling salted water (enough salt to taste like ocean watestirring occasionally, until al dente (pasta is slightly hard). Drain reserving one cup of cooking liquid.
Add pasta and ½ cup cooking liquid to skillet. Cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes, season with salt and pepper.
Divide pasta among plates, top with more parmesan cheese.