Set a huge pot of water on to boil (at least 5 quarts). Salt it aggressively — it should taste like the Mediterranean Sea. This is 90% of your final seasoning.

While waiting for water, prep everything: slice/tear mushrooms, thinly slice garlic, grate Parmesan on a microplane, zest lemon, measure cream and wine. Mise en place = speed.

Heat your widest sauté pan (14-inch is ideal) over medium-high for 2 full minutes. Add 2 tbsp butter + 3 tbsp olive oil. When butter stops foaming, add ALL the mushrooms in one layer. DO NOT STIR for 4 solid minutes — let them sear and turn golden.

After 4 minutes, toss mushrooms, spread again, and cook another 3–4 minutes until deeply browned and any liquid has evaporated. Now season with ½ tsp salt. Push mushrooms to the sides.

Drop pasta into the now-boiling water. Set timer for 2 minutes LESS than package says for al dente.

Add remaining 2 tbsp butter and the sliced garlic to the center of the pan. Let garlic sizzle gently 45–60 seconds until fragrant but not brown. Pour in white wine, scrape up every golden bit, and let it bubble furiously until reduced by two-thirds (about 2–3 minutes).

Remove pan from heat completely. Pour in cold heavy cream and stir — this tempers it so it won’t curdle. Return to medium-low heat, add frozen peas, and simmer gently 2 minutes.

Scoop out 2 full cups of pasta water and set aside. Drain pasta (or use tongs/spider to transfer directly). Add pasta to the sauce with ¾ cup pasta water, grated Parmesan, lemon zest, lemon juice, cracked pepper, and a big pinch of salt. Toss continuously with tongs for 2–3 minutes over medium heat. The sauce will thicken and become glossy. Add more pasta water ¼ cup at a time until it perfectly coats each strand.

Remove from heat. Taste and adjust — it should be highly seasoned. Add parsley, chives, and one final swirl of raw pasta water if needed. Let rest in the warm pan 4–5 minutes — sauce will settle and cling even better.

Twirl into warmed bowls, shower with extra Parmesan, more black pepper, an extra thread of good olive oil, and (if you’re feeling extra) a drop of white truffle oil. Serve immediately with crusty bread and the rest of that white wine.