Creamy Mushroom Pasta Sauce

Bring a large (5-6 quarts) water to a boil along with 4 tablespoons kosher salt (or use 1 ½ tablespoons regular table salt). Cook the pasta according to package directions, until al dente. Before draining the pasta, scoop out 1 cup of the cooking water and reserve.

While the pasta cooks, heat the oil in a large (12-inch) skillet (preferably nonstick) over medium-high heat. Add the mushrooms to the pan and spread them out in one layer. Cook 5 minutes without stirring. Give the pan a shake and stir the mushrooms around. Cook another 5 minutes.

At this point, the mushrooms should be taking on some color and releasing some liquid. Add 1 teaspoon salt, shallots, garlic, thyme and chili and stir well. Cook until the shallots are softened, about 2 minutes.

Add the creme fraiche and parsley to the mushrooms. Gently simmer until the sauce thickens. Add ⅓ cup of the reserved water and the lemon juice and stir, scraping the pan to release any browned bits.

Put the cooked pasta in the pan and use tongs to toss in the sauce. Add a bit more pasta water if the sauce seems dry. Remove from the heat, sprinkle with  the Parmesan and serve.