Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Clean the mushrooms and cut them into slices about 5 mm thick. Finely chop the garlic. Zest the lemon and squeeze out 15 ml of juice. Chop the chives.
Cook the tagliatelle
Bring about 2 liters of water to a boil in a large pot, season it with 2 g of salt, and cook the tagliatelle according to the package directions until al dente. Before draining, reserve 120 ml of the pasta water. Drain the pasta.
Sear the mushrooms
Heat half of the olive oil in a large pan over medium-high heat. Sear the mushrooms in two batches so they brown before releasing too much water; cook each batch for about 3 minutes, stirring once. Return all the mushrooms to the pan, add the remaining oil and the garlic, and cook for another 30 seconds.
Make the sauce creamy
Reduce the heat to low. Add the ricotta, lemon zest, lemon juice, the remaining 1 g of salt, and the black pepper. Stir in 80 ml of the reserved pasta water until you have a smooth, loose sauce. Add the spinach and stir until wilted, about 1 minute.
Combine and serve
Add the drained tagliatelle and Parmesan to the pan. Toss to combine, gradually adding the remaining reserved water as needed so the sauce coats the pasta. Divide between two plates and sprinkle with chives. Serve immediately.
