30g/1oz/2 tbsp butter
450g/1lb wild or chestnut mushrooms, sliced
100g/3½oz/½ cup mascarpone cheese
4 tbsp freshly grated Parmesan plus extra to garnish
4 tbsp single (light) cream
finely grated zest of 1 lemon
a handful of fresh parsley, chopped
salt and ground black pepper
1 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain well.
2 Meanwhile, heat the butter in a large frying pan over a high heat. Add the mushrooms and cook for 5 minutes..
3 Stir in the mascarpone, Parmesan, cream and lemon zest.
4 Add the chopped parsley and pasta, toss gently together and heat through. Season to taste with salt and pepper.
5 Serve the pasta in four warmed shallow bowls, sprinkled with grated Parmesan.