Creamy Egg Yolk Carbonara Fettuccine with Sauteed Asparagus and Mushrooms

Creamy Egg Yolk Carbonara Fettuccine with Sauteed Asparagus and Mushrooms

In this recipe, fresh sautéed asparagus and mushrooms are combined with the well-known flavours of traditional fettuccine carbonara. A delicious dinner fit for any occasion is created when the pasta and vegetables are covered in the creamy egg yolk carbonara sauce. The big cheese serving celebrates the very best of comfort cuisine, while the inclusion of red chilies gives the dish a lively bite. Bring your loved ones together to enjoy this dish's luscious, creamy, and fulfilling flavours.


  • 250g traditional fettuccine
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • 200g asparagus, trimmed and cut into bite-sized pieces
  • 150g mushrooms, sliced
  • 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh red chillies, thinly sliced, for garnish
  • Chopped fresh parsley, for garnish


  • Cook the Fettuccine: In a large pot of salted boiling water, cook the traditional fettuccine according to the package instructions. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
  • Prepare the Egg Yolk Carbonara Sauce: In a bowl, whisk together the egg yolks and grated Parmesan cheese until well combined. Set aside.
  • Saute the Asparagus and Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5-6 minutes. Add the asparagus and sauté for an additional 2-3 minutes until they are tender yet still crisp. Season with salt and black pepper.
  • Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the sautéed asparagus and mushrooms. Toss gently to combine and coat the pasta and vegetables with the flavors.
  • Add Carbonara Sauce: Pour the egg yolk and Parmesan mixture over the pasta and quickly toss to combine. The residual heat will gently cook the egg yolks and create a creamy carbonara sauce. If needed, you can add a splash of the reserved pasta water to achieve the desired consistency.
  • Serve and Garnish: Divide the creamy Egg Yolk Carbonara Fettuccine with Sauteed Asparagus and Mushrooms among serving plates. Garnish with fresh red chillies for a touch of heat and sliced fresh parsley for a burst of color.
  • Cheese Lovers' Delight: For an extra cheesy experience, sprinkle additional grated Parmesan cheese over each portion before serving.

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