Bring a pot of water to boil. Cook the pasta following pack instructions.

Dice the onion. Thickly chop the mushrooms. Crush the garlic. Zest the lemon and grate the parmesan.

Heat the oil in a medium saucepan. Fry the onion over a low heat for 5 mins or until softened and translucent.

Add the mushrooms and cook for 8 mins over a medium heat.

Add the garlic and cook for 1 min.

Add the wine and reduce by half.

Add the double cream and bring to a simmer.

Add the lemon zest and parmesan.

Season with salt and plenty of black pepper.

Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen.

Stir through the parsley, divide into bowls and top with extra cheese.