Step 1

Cook the pasta al dente in salted boiling water per the package instructions. Drain and reserve 1/4 cup of the cooking water.

Step 2

Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and onion once the pan is HOT. Cook, stirring occasionally until the onions and mushrooms are browned and becoming caramelized, about 10 minutes.

Step 3

Add the wine and cook, stirring occasionally, for 2 minutes. Stir in the remaining butter, minced garlic, Dijon mustard, and crushed red pepper flakes. Cook for 1 minute.

Step 4

Add the broth, lemon juice, and zest and let it cook for 2 minutes.

Step 5

Remove the skillet from the heat and stir in the parmesan cheese and parsley and stir until well combined.

Step 6

Add the pasta along with some of the reserved cooking water and toss to coat. Allow the pasta to sit in the mushroom sauce for a minute or two, tossing occasionally.

Step 7

Season with sea salt and freshly cracked pepper, to taste and pour into a serving bowl. Top with fresh parsley and parmesan cheese. Enjoy.