Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of salt – the water should taste like the sea. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta cooking water – this starchy liquid is liquid gold for adjusting sauce consistency. Drain the pasta in a colander but do not rinse.

Step 2: Prepare the Mushrooms
While the pasta cooks, clean the mushrooms by wiping them with a damp paper towel (don’t soak them as they absorb water). Remove any tough stems from shiitake mushrooms if using. Slice the mushrooms about 1/4-inch thick. Having evenly sized slices ensures they cook at the same rate.

Step 3: Sauté the Mushrooms
Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once the butter melts and starts to foam, add the sliced mushrooms in a single layer (work in batches if your pan isn’t large enough to avoid overcrowding). Season with a pinch of salt. Let the mushrooms cook undisturbed for 3-4 minutes until they develop a golden-brown color on one side. Then stir and continue cooking for another 3-4 minutes until they’re tender, browned, and have released most of their moisture. The mushrooms should shrink by about half and have beautiful caramelized edges.

Step 4: Add Garlic and Aromatics
Reduce heat to medium. Add the remaining 1 tablespoon of butter to the pan. Once melted, add the minced garlic and thyme. Sauté for about 1 minute, stirring constantly, until fragrant but not browned. Be careful not to burn the garlic as it will become bitter.

Step 5: Deglaze with Wine
Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pan with your wooden spoon – those bits are pure flavor! Let the wine simmer and reduce by about half, which takes 2-3 minutes. This concentrates the flavor and cooks off the raw alcohol taste.

Step 6: Add the Cream
Reduce heat to medium-low. Pour in the heavy cream, stirring to combine with the mushroom mixture. Add the salt, black pepper, and red pepper flakes if using. Let the sauce gently simmer (don’t let it boil rapidly) for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. The sauce should be creamy but still pourable.

Step 7: Add Cheese and Pasta
Remove the skillet from heat. Stir in the freshly grated Parmesan cheese until it melts into the sauce and becomes silky smooth. Add the drained pasta to the skillet along with half of the reserved pasta water. Using tongs or a pasta fork, toss everything together until the pasta is well coated with the creamy mushroom sauce. If the sauce seems too thick, add more pasta water a few tablespoons at a time until you reach your desired consistency. The sauce should cling to the pasta without being gloppy.

Step 8: Finish with Fresh Herbs
Add the chopped fresh parsley and lemon zest (if using). Toss to combine. Taste and adjust seasoning with more salt, pepper, or Parmesan if needed. The dish should taste rich, savory, and well-balanced.

Step 9: Serve Immediately
Divide the creamy mushroom pasta among serving plates or bowls. Garnish with extra Parmesan cheese, fresh herbs, and freshly cracked black pepper. Serve immediately while hot and creamy. The pasta is best enjoyed fresh, though leftovers are also delicious.