Creamy Marsala Mushroom Tagliatelle with Whipped Ricotta, Sautéed Spinach, and Parsley Hazelnuts

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the hazelnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Toss them with 1 tablespoon parsley, a pinch of salt, a pinch of black pepper, and 1 teaspoon lemon zest. Set aside.

2. 2

   Bring a large pot of generously salted water to a boil. Cook the tagliatelle until al dente, according to package timing. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

3. 3

   While the pasta cooks, whisk the ricotta in a bowl with half of the Parmesan, 1 tablespoon olive oil, 2 tablespoons pasta water, a pinch of salt, a pinch of black pepper, and a little more lemon zest until smooth and creamy. Set aside.

4. 4

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 10 g / 2 tsp butter. Add the mushrooms in a single layer and brown for 6 to 8 minutes, stirring only near the end so they develop color. Add the shallot, 2 minced garlic cloves, half of the remaining salt, and some black pepper; cook 2 minutes more.

5. 5

   Pour the Marsala into the skillet and cook for 2 to 3 minutes to reduce slightly. Add the heavy cream, 60 to 120 ml / 1/4 to 1/2 cup of the reserved pasta water, and the remaining Parmesan. Cook over medium heat for 2 minutes, stirring, until the sauce comes together.

6. 6

   In another skillet, heat the remaining 1 tablespoon olive oil with the remaining 10 g / 2 tsp butter. Add the sliced garlic clove and cook for 30 seconds. Add the spinach with a pinch of salt and sauté for 1 to 2 minutes, until just wilted. Remove the garlic if desired.

7. 7

   Add the drained tagliatelle to the mushroom skillet and toss for 1 to 2 minutes so the pasta is fully coated. Loosen with more pasta water if the sauce is too thick. Adjust salt, black pepper, and lemon zest to taste.

8. 8

   Serve the pasta in warm bowls. Spoon over the whipped ricotta, sautéed spinach, and parsley hazelnuts. Finish with the remaining parsley and, if desired, a little extra Parmesan and black pepper.