Egg tagliatelle with mushrooms, ricotta and thyme

Ingredients

For 1 serving

• Egg pasta70 g
• Button mushrooms200 g
• Ricotta80 g
• Grana Padano10 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Thymeto taste
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – November

Method

1. Put a pan of water on for the pasta. Meanwhile wipe the button mushrooms with a damp cloth, trim the earthy base of the stalks and slice them about half a centimetre thick; chop the parsley.
2. In a large frying pan heat the oil over a medium heat with the crushed garlic for 1 minute, add the mushrooms and sauté for 8 minutes over a medium-high heat, stirring, until their water has evaporated and they are golden; salt at the end and remove the garlic.
3. In a bowl loosen the ricotta with the grated Grana Padano, a pinch of salt and a grind of pepper.
4. When the water boils, salt it and cook the egg tagliatelle for the time on the packet, until al dente; before draining, add a small ladleful of cooking water to the ricotta and stir until smooth.
5. Drain the tagliatelle and toss them with the mushrooms for 1 minute over a medium heat, until well flavoured.
6. Turn off the heat, add the ricotta cream and mix gently, then finish with the thyme leaves and the parsley.