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*

Instructions

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
2. Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
4. Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
5. Divide pasta among plates and top each with a yolk and more Parmesan.