Monteverde Restaurant & Pastificio Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add the fresh tagliatelle and cook until just shy of al dente (fresh pasta typically 2–3 minutes; check at 90 seconds). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Prepare mushrooms

If using dried porcini, rehydrate them in 1/2 cup warm water for 20 minutes, then squeeze and chop, reserving soaking liquid. If using fresh mushrooms, wipe clean and slice thinly. Pat them dry to encourage browning.

In a large sauté pan over medium heat, add 2 tablespoons olive oil and 2 tablespoons butter. Once foam subsides, add the minced shallots and sauté 1–2 minutes until translucent but not browned.

Add the sliced garlic and cook 30–45 seconds until fragrant. Add the chopped mushrooms and increase heat to medium-high. Sauté 4–6 minutes until mushrooms give off moisture and then begin to brown. Season lightly with 1/4 teaspoon sea salt during this step to draw out flavor.

Deglaze the pan with the cup of champagne or dry white wine, scraping up browned bits. Reduce the wine by about half, 3–5 minutes. If you rehydrated dried porcini, add 1–4 tablespoons of the reserved soaking liquid (not all – but enough to add earthy flavor, being careful of grit) to the pan now.

Lower heat to medium. Stir in 3 tablespoons heavy cream and the ricotta (if using whole-milk ricotta, break it up with a spoon). Add 3 tablespoons grated Parmigiano-Reggiano and stir to combine, creating a silky sauce. If sauce seems tight, add up to 1/2 cup reserved pasta water in 2–3 additions until you reach a glossy, clingy consistency that will coat the pasta.

Add remaining 2 tablespoons butter to enrich the sauce and emulsify. Taste and adjust seasoning with sea salt (about 1/4–1/2 teaspoon more as needed) and freshly ground black pepper.

Return the cooked pasta to the pan with the sauce (or transfer sauce to the pot if easier). Toss vigorously over low-medium heat for 1–2 minutes, adding reserved pasta water a tablespoon at a time if needed to loosen and help the sauce cling. The sauce should coat the strands with a creamy sheen.

Fold in the chiffonade basil leaves and half the microgreens, reserving the rest for garnish. Stir gently to wilt the basil without bruising.

Plate the pasta, sprinkle the toasted breadcrumbs over each serving for crunch, finish with a dusting of pecorino romano if using, a light grating of lemon zest, a drizzle (about 1 teaspoon) of finishing extra-virgin olive oil, and a few turns of freshly ground black pepper. Top with remaining microgreens.

Serve immediately while hot.