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Ingredients
- SOFFRITTO
- 1/4 cup olive oil
- 1 small red onion, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika
- PASTA
- 6 tablespoons olive oil, divided, plus more
- 1 pound mixed mushrooms (such as maitake, shiitake, and king trumpet), cut or torn into 1/2” pieces
- Kosher salt and freshly ground black pepper
- 1 pound strozzapreti or gemelli
- 1 garlic clove, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh chives, plus more for serving
- 1/2 cup grated Parmesan, divided
- 2/3 cup fresh ricotta
- 6 soft-boiled eggs, peeled (optional)
Details
Servings 6
Adapted from bonappetit.com
Preparation
Step 1
Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5–8 minutes; season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15–20 minutes. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.
DO AHEAD: Soffritto can be made 2 days ahead. Let cool; cover and chill.
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8–10 minutes; transfer to a bowl. Repeat with 2 Tbsp. oil and remaining mushrooms; reserve skillet.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in reserved skillet over medium-low heat. Cook garlic, stirring, until fragrant, about 30 seconds. Toss in soffritto, mushrooms, pasta, lemon juice, 2 Tbsp. chives, and half of Parmesan, thinning with pasta cooking liquid as needed; season with salt and pepper. Serve topped with ricotta, eggs, if using, more chives, and remaining Parmesan and drizzle with oil.
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