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Creamy Tagliatelle with Ricotta and Prosecco

Yordanka KovachevaYordanka Kovacheva
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Katerina Toptsidi
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Katerina Toptsidi
Creamy Tagliatelle with Ricotta and Prosecco
Image: Yordanka Kovacheva
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04/11/2021
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
2
"Does this recipe sound like a love confession, or is it just us!"

Ingredients

  • tagliatelle - 9 oz (250 g)
  • ricotta - 3.5 oz (100 g)
  • heavy cream - 8 oz (220 g)
  • onion - 1 medium sized
  • mushrooms - 9 oz (250 g)
  • prosecco - 1/2 cup (100 ml)
  • grana padano - 3.5 oz (100 g)
  • mozzarella - 3.5 oz (100 g)
  • white pepper - 1/3 tsp.
  • salt - to taste
  • olive oi - 4 - 5 tbsp.
measures

How to cook

Chop the onion and saute it the olive oil, until it softens. Add the mushrooms, cleaned and slised with a pinch of salt. Cook for 4-5 minutes stirring occasionally.

Pour in the flavourful prosecco wine, and wait for a couple of minutes for the alcohol to evaporate, while stirring.

Add the ricotta, heavy cream, white pepper, and salt. Simmer for 5-6 minutes.

In the meanwhile cook the tagliatelle al dente. Usually there are instructions on the packet, conserning the cooking time for al dente pasta.

When the pasta is cooked, scoop it with a slotted spoon making sure some of the pasta water ends up in the sauce along with the pasta. Toss the pasta and sauce together and add some more pasta water if needed.

Keep tossing while you add the grated grana padano. Once it's incorporated add the grated mozzarela and mix the pasta gently. The mozzarella melts quickly and tends to get stretchy pretty fast, so remove the pan from the stove shortly after you add it.

Serve the pasta immediately.

Enjoy your meal!

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