Ingredients
Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon
Directions:
Start by bringing a generously salted pot of water to a vigorous boil. Once boiling, add the pasta and cook it according to the package instructions until it reaches that perfect al dente texture – tender yet with a slight firmness. Before draining, remember to set aside about 1/2 cup of the pasta water. Then, give the pasta a quick toss with a splash of oil in the colander.
While the pasta is cooking, thinly slice the mushroom caps into strips about 1/4-inch thick. Prep the asparagus by snapping off the woody ends and cutting them into 2-inch lengths. In a large skillet over medium heat, melt 2 tablespoons of butter.
Once melted, turn up the heat to medium-high and add the mushrooms in a single layer. Let them cook without disturbance until the undersides develop a beautiful golden brown, which should take about 1 to 2 minutes. Then, stir them around and continue cooking until they're golden all over, about 2 minutes more. Toss in the asparagus, another tablespoon of butter, and 1/2 teaspoon of salt. Cook while stirring occasionally until the asparagus becomes tender and the mushrooms are perfectly browned, which should take about 2 to 4 minutes. Once done, transfer this delightful mix of vegetables to the colander with the pasta.
Lower the heat to medium and add the remaining 5 tablespoons of butter to the skillet. Once it's mostly melted, whisk in the cream and bring it to a gentle simmer. Add the peas and let them cook for about 2 minutes. Turn off the heat, then whisk in the Parmigiano-Reggiano cheese into the sauce until it's wonderfully incorporated.
Add the cooked pasta and vegetables back into the skillet, along with the chives and lemon zest, and give everything a good toss to combine. Season with salt and pepper to taste. Keep in mind that the pasta will thicken as it cools, so if you need to adjust the consistency, simply add a bit of the reserved pasta water, one tablespoon at a time, until it reaches your desired thickness.
Finally, serve this scrumptious dish hot in warmed bowls, and get ready to indulge in a symphony of flavors!
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