Ingredients
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8 ounces fettuccine
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1 tablespoon olive oil
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1 tablespoons butter
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2 cups sliced (1 1/2 inch) fresh asparagus
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1/3 cup thinly sliced shallot
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salt and freshly ground black pepper to taste
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2 cups sliced fresh mushrooms
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1 1/2 teaspoons minced garlic
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1 teaspoon Italian seasoning
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3/4 cup heavy cream
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3/4 cup grated Parmesan cheese
Directions
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Bring a large pot of salted water to boil. Add fettuccine and cook until tender with a bite, 7 to 10 minutes. Remove fettuccine to a colander to drain, and reserve pasta water.
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Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat. When butter has melted, swirl the skillet to mix with the oil.
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Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.
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Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.
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Stir in heavy cream and bring to a boil. Add grated Parmesan cheese and stir until melted. See note. Stir in 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.
Cook’s Note
Purchased grated Parmesan cheese usually has an anti-caking agent added that may affect the texture of the sauce. For best results, purchase a block of Parmesan and grate just prior to use.
