Strozzapreti With Mushrooms And Ricotta

• 1/4 cup olive oil
• 1 small red onion, finely chopped
• 1 large carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• Kosher salt
• Freshly ground black pepper
• 1/4 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 1/2" pieces
• Kosher salt
• Freshly ground 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
• 1/2 cup grated Parmesan, divided
• 2/3 cup fresh ricotta
• 6 soft-boiled eggs, peeled (optional)

1. Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5-8 minutes; season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15-20 minutes. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8-10 minutes; transfer to a bowl. Repeat with 2 tablespoons oil and remaining mushrooms; reserve skillet.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain, reserving 1 cup pasta cooking liquid.
4. Heat 2 tablespoons oil in reserved skillet over medium-low heat. Cook garlic, stirring, until fragrant, about 30 seconds. Toss in soffritto, mushrooms, pasta, lemon juice, 2 tablespoons chives, and half of Parmesan, thinning with pasta cooking liquid as needed; season with salt and pepper. Serve topped with ricotta, eggs, if using, more chives, and remaining Parmesan and drizzle with oil.

olive oil, red onion, carrot, celery stalk, kosher salt, freshly ground black pepper, paprika, olive oil, mushrooms, kosher salt, freshly ground pepper, gemelli, garlic, lemon juice, fresh chives, parmesan, fresh ricotta, eggs

Taken from www.epicurious.com/recipes/food/views/strozzapreti-with-mushrooms-and-ricotta-51245810 (may not work)