Cook the pasta in heavily salted water until al dente, typically about 1 minute less than recommended on the box. If cooking the pasta ahead of time– drain (reserving ¼ cup pasta water), add to a large bowl and stir in 1 Tablespoon of unsalted butter to prevent them from sticking. Set aside. The remaining steps can be done while the pasta cooks. I usually add in the pasta during step 3, right before I add the flour.

In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and let it cook for 1 minute. Add the mushrooms and sauté until soft and the juices are released, about 10 minutes, stirring occasionally. Stir in the thyme, Italian seasoning, salt, and pepper.

Whisk in the flour and cook until it's completely absorbed, about 1 minute. Whisk in the wine (or chicken broth) and bring to a simmer, about 3-5 minutes. Then, stir in the heavy cream and and parmesan cheese and let it simmer for 5 minutes, stirring occasionally.

Add the drained pasta to the mushroom sauce and stir to combine, making sure the pasta is completely coated. Slowly stir in the reserved pasta water, 1 Tablespoon at a time until the sauce is creamy. Stir in the fresh parsley, lemon juice and lemon zest.

Serve immediately. Garnish with parmesan cheese, lemon zest and fresh parsley. Leftovers stay fresh in the refrigerator for up to 5 days.