An average saucepan is used to heat the butter and oil. For 10 minutes, or until the onion is tender and transparent, fry it over low heat.

Over a medium heat, add the mushrooms and simmer for 10 minutes. Cook the garlic for 2 minutes after adding it. Add the wine, bring the mixture to a simmer, and then cut the liquid in half.

Add the double cream, bring to a simmer, then stir in the parmesan and lemon zest. Add a good amount of black pepper and salt to taste.

Cook the pasta as directed on the package in the interim. Pasta water should be set aside 100 ml. Add enough of the conserved water to the pasta to let it loosen, along with the creamy sauce, in the pan. Add additional cheese, if desired, after dividing into bowls and stirring in the parsley.