Classic mushroom cream sauce pasta

Trim the mushroom stems and thinly slice the caps.

Heat a tablespoon each of olive oil and butter, add the mushrooms once the foaming subsides and cook five to seven minutes until their moisture is squeezed out and evaporated.

Add the minced shallot and saute another two to three minutes.

Start the pasta in salted boiling water, timed to its cook time.

Crush in two cloves of garlic, give it about 30 seconds of heat, then deglaze with a third of a cup of dry white wine.

Add the optional red pepper flakes, chopped parsley, three quarters of a cup of heavy cream and the zest of one lemon.

Bring to a gentle simmer over medium low and let it thicken a little.

Add the pasta one to two minutes shy of doneness and simmer together another two to three minutes, loosening with pasta water a quarter cup at a time.

Season with kosher salt and freshly ground pepper to taste.

Kill the heat, add about half a cup of freshly grated Parmesan and loosen again with pasta water to emulsify and gloss the sauce.

Garnish with more cheese and chopped parsley.