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  • Preheat the oven to 475 degrees . On a baking sheet, toss the shallots and mushrooms with about 3 tbsp. oil; season with salt and pepper. Roast, tossing once, until crispy, 20 minutes.

  • Bring a large pot of water to a boil for the pasta.

  • In a large skillet, heat the butter with 1 tbsp. olive oil over medium. Add the garlic; cook, stirring often, about 2 minutes. Add the spinach; season with salt, pepper and nutmeg. Cook until the spinach wilts. Reduce the heat to low and cover.

  • Salt the boiling water, add the pasta and cook to al dente. Drain the pasta, reserving the starchy cooking water.

  • Place the ricotta in a serving bowl. In a small bowl, temper the egg by whisking the yolk while gradually streaming in a ladleful of hot pasta water. (This will gently cook the yolk and make the sauce creamy.) Stir the egg into the ricotta. (If using cream, stir the cream and 1/2 cup starchy cooking water into the ricotta.) Toss with the spinach mixture and pasta; season.

  • Divide the pasta among bowls; top with mushrooms.