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Bring a large pot of water to a boil. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Remove ¼ cup (60 ml) of pasta cooking water from the pot and set aside.
Heat 2 tbsp of extra-virgin olive in large pan over medium-low heat, add the shiitake mushrooms and garlic, and sautée for 10 minutes or until cooked through, adding a little pasta water if necessary, then season with sea salt and black pepper to taste.
Drain the pasta al dente, add it to the pan with the shiitake mushrooms, pour the reserved cooking water, and sautée all the ingredients for one more minute.
Remove the pan from the heat, stir in the creme fraiche, lemon zest and chopped parsley. Sprinkle with freshly grated Parmigiano Reggiano if you like.
Season with freshly cracked black pepper and serve immediately.