Begin by bringing a large pot of salted water to a rolling boil. Add your fettuccine or linguine and cook until al dente, usually around 8-10 minutes. Just before draining, reserve ¼ cup of the starchy pasta water. Drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter melts, add 3 minced garlic cloves and sauté for about 1 minute until fragrant.

Next, add 8 ounces of sliced baby bella mushrooms and cook for approximately 10 minutes, stirring occasionally, until they soften and release their moisture.

Sprinkle in 1 teaspoon of fresh thyme, 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Stir the mixture well for about 1-2 minutes.

Whisk in 2 tablespoons of all-purpose flour into the mushroom mixture, cooking for about 1 minute. This helps to absorb the fat and create a roux.

Gradually pour in ½ cup of dry white wine or chicken broth, stirring constantly. Allow the mixture to simmer for 3-5 minutes, then add 1 cup of heavy cream and ½ cup of grated parmesan cheese, stirring well until the cheese melts.

Introduce the drained pasta to the skillet, mixing until coated. Slowly stir in the reserved pasta water, a little at a time, as needed.

Mix in 2 tablespoons of freshly chopped parsley, along with the juice and zest of half a lemon. Serve hot, garnished with additional parmesan and parsley.