Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Ingredients
Directions
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.
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.
Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.
Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.
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.
