Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions, typically around 8-10 minutes for al dente. Drain and set aside. Remember to reserve a cup of the pasta water; you’ll thank me later!

In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the minced garlic. Sauté for about a minute until it releases its fragrance. Don’t let it burn, though! Next, toss in the chopped galletti and white button mushrooms. Season lightly with salt. Cook for about 5–7 minutes until the mushrooms have released their moisture and are beautifully browned.

When the mushrooms are ready, add the cooked fettuccine to the skillet. Give everything a good toss to mix well. If it appears too dry, use some reserved pasta water—just a splash—to loosen it up and create a lovely sauce.

Stir in the chopped Italian parsley, grated Parmesan, and lemon zest. This will bring everything together and add those zesty notes. Taste and adjust the seasoning. If you like a bit of heat, toss in the red pepper flakes now.

Once everything is well combined and warmed through, your mushroom fettuccine is ready to serve. Distribute it among bowls, garnishing with remaining parsley and an extra sprinkle of Parmesan if desired. Voilà, dinner is served!