2 tablespoons sunflower oil
250 g white mushroom - clean with a dry brush, cut off the stem then roughly chop into bite-size pieces
1 onion - peel and finely chop
160 g spaghetti pasta - dry
120 ml heavy cream 36%
60 ml cooking water - from cooking of the pasta
60 g parmesan cheese - Parmigiano reggiano, finely grate
0,25 piece lemon zest - grated
10 ml lemon juice - freshly squeezes
0,5 handful flat-leaf parsley - finely chop, keep some for final decoration - rinse before useflat-leaf parsley - final decoration - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
