Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 4 ounces of your chosen dry pasta and cook for approximately 8-10 minutes until al dente. Reserve 2 tablespoons of the pasta water, then drain the pasta.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. When the butter is melted, add ½ finely chopped onion and 8 ounces of sliced cremini mushrooms. Sauté for about 8-10 minutes until the mushrooms are golden brown.

Lower the heat to medium and add 2 tablespoons of butter, 3 minced garlic cloves, and ½ teaspoon of Dijon mustard to the skillet. Sauté for about 1 minute until the garlic becomes fragrant.

Pour in ¼ cup of broth (or wine), followed by the lemon juice and zest. Stir the mixture and let it simmer for 1 minute.

Remove from heat and stir in ½ cup of Parmesan cheese and 2 tablespoons of chopped parsley. Incorporate the reserved pasta water until the sauce reaches your desired creaminess.

Toss the drained pasta into the skillet with the sauce, mixing well. Season with salt and freshly ground black pepper to taste, and serve immediately.