Ingredients:

4 Tbsp. olive oil

1 lb. assorted mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-sized pieces

Kosher salt

2 medium shallots, finely diced

1 lb. spaghetti or bucatini

½ cup heavy cream

⅓ cup finely chopped parsley

Zest and juice of ½ lemon

2 Tbsp. butter, cut into chunks

½ oz. Parmesan, finely grated (about ½ cup), plus extra for serving

Freshly cracked black pepper

Instructions:

Step 1:

Warm 2 Tbsp. olive oil in a large pot or Dutch oven over medium-high heat.

Add half of the mushrooms in a single layer, leaving them undisturbed until their edges brown and begin to crisp, about 3 minutes.

Toss the mushrooms and continue cooking, occasionally stirring, until all sides are browned and crisp, approximately 5 more minutes.

Using a slotted spoon, remove mushrooms and season with salt.

Repeat the process with the remaining mushrooms, adding another 2 Tbsp. oil and seasoning with salt.

Step 2:

Lower the heat to medium-low and return all mushrooms to the pot.

Add the chopped shallots and cook, stirring regularly, until the shallots are soft and translucent, about 2 minutes.

Step 3:

Meanwhile, cook your pasta in a large pot of boiling salted water, stirring occasionally, until it is very al dente, around 2 minutes less than the package recommends.

Step 4:

Using tongs, transfer the pasta to the pot with the mushrooms, then add the cream and 1 cup of the pasta cooking water.

Raise the heat to medium, bringing the mixture to a simmer.

Stir constantly until the pasta is al dente and the sauce has thickened slightly, about 3 minutes.

Step 5:

Remove the pot from heat and stir in lemon zest and juice, parsley, butter, ½ oz.

Parmesan, and a generous amount of black pepper.

Toss until combined.

Taste and adjust seasoning with more salt if necessary.

Step 6:

Serve the pasta in bowls, topped with additional Parmesan.