Start by filling a large pot with water and adding a generous pinch of salt. Bring it to a boil. Once boiling, drop in the fresh fettuccine and cook according to package instructions until al dente. This usually takes about 3-5 minutes.

While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt. Once melted, add the sliced shiitake mushrooms. Cook for about 4-5 minutes, stirring occasionally until they’re lightly browned.

Next, toss in the trimmed asparagus. Stir well so that the butter nicely coats the vegetables. After about 3 minutes, add the thawed peas. Season with a pinch of salt and freshly ground black pepper. Cook until everything is tender but still vibrant in color.

Pour the heavy cream into the skillet with the vegetables. Let it simmer gently for 5 minutes. Stir in the grated Parmigiano-Reggiano cheese until it melts smoothly into the mix. If you’re using garlic and white wine, add them now for an extra layer of flavor.

Once the pasta is cooked, reserve a bit of the pasta water, then drain it. Add the pasta directly to the skillet with the sauce. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of reserved pasta water to achieve your desired consistency.

Finally, stir in the lemon zest and chopped chives for a fresh finish. Give it a taste and adjust seasoning if needed.

Dish it out onto plates, drizzling a little extra-virgin olive oil on top. You’re ready to dazzle your guests—or yourself!