Step 1

Bring a large pot of salted water to a boil.

Step 2

Heat the olive oil and butter in a large (12-inch diameter) cast-iron skillet over medium heat until melted and lightly bubbling. Add the shallots and a generous pinch of salt and cook, stirring often, until softened but not browned, 4 to 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.

Step 3

Add the mushrooms and toss in the shallot and garlic mixture. Spread evenly across the surface of the skillet. Cook the mushrooms - stirring infrequently - until lightly caramelized, about 4 to 5 minutes. Season to taste with salt. Keep warm.

Step 4

Boil the orecchiette pasta according to the package instructions until al dente. Reserve at least 1 cup (240 mL) of starchy cooking water.

Step 5

Drain the pasta and transfer directly to the skillet along with a generous splash of pasta water. Add the mascarpone cheese and toss to combine, adding the parmesan cheese in handfuls until the pasta is evenly coated and creamy. The sauce should cling to the pasta. If the pasta is too thick, add a small splash of cooking water as needed. Add the lemon zest and stir to combine. Season to taste with salt and lots of freshly ground black pepper.

Step 6

Serve the pasta and garnish with a generous sprinkling of sliced chives. Finish with more grated parmesan cheese.

Step 7

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