Ingredients

· 2 tablespoons olive oil

· 1 tablespoon butter

· 1 onion

· 250 g button chestnut mushroom

· 2-3 garlic cloves

· 200 ml double cream

· 1 lemon zest

· 200 g parmesan, plus extra to serve

· 300 g tagliatelle or linguini

· ½ bunch parsley

Method

Heat the oil and butter in a saucepan. Fry the onion over low heat for 10 minutes or until softened. Add the mushrooms and cook for 10 minutes over a medium heat. Then, add the garlic and cook for two more minutes. Add a little chicken broth and bring to simmer, reduce the liquid by half. Add the double cream and bring to simmer, then add the lemon zest and parmesan. Season with salt and black pepper. Meanwhile, cook the pasta following pack instructions. Reserve 100 ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley and top with extra cheese.