Name: Strozzapreti with Mushrooms and Ricotta
Yield: 6 Servings
Ingredients: ¼ 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; ¼ teaspoon smoked paprika; 6 tablespoons olive oil, divided, plus more; 1 pound mixed mushrooms (such as maitake, shiitake, and king trumpet), cut or torn into ½” 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; ½ cup grated Parmesan, divided; ⅔ cup fresh ricotta; 6 soft-boiled eggs, peeled (optional)

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Alex Lau

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.

Recipe notes