Bring 6 quarts water to a rolling boil. Salt aggressively (3 tbsp).

While water heats, toast walnuts: heat dry small pan over medium, add walnuts, shake constantly 4–5 minutes until deep golden and fragrant. Immediately transfer to a bowl (they burn fast).

Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 60 g butter. When foaming subsides, add ALL mushrooms in one layer. Do NOT stir for 4 full minutes — let them sear golden.

Toss mushrooms, season with ½ tsp salt, cook another 4 minutes until deeply browned and liquid gone. Push to edges.

Drop pasta into boiling water. Set timer for exactly 7 minutes (it finishes in sauce).

Add remaining 20 g butter + garlic to center. Cook 45–60 seconds until pale golden. Pour in white wine — dramatic sizzle! Scrape up every brown bit and reduce by two-thirds (2 minutes). Add thyme leaves.

Reserve 2 full cups pasta water. Using tongs, transfer pasta directly into mushroom pan (some water clinging is perfect).

Remove pan from heat completely. Add goat cheese in large pieces, ½ cup pasta water, and Parmesan. Toss vigorously 90 seconds off heat until goat cheese melts into silky ribbons. Return to low heat, add more pasta water ¼ cup at a time until sauce perfectly coats each strand (should look glossy and creamy).

Remove from heat again. Add lemon zest, juice, half the walnuts, parsley, and tons of cracked pepper. Toss gently. Let rest in warm pan 4 minutes — sauce thickens to perfection.

Twirl into warmed bowls, top with remaining walnuts, extra Parmesan, another crack of pepper, and a few drops of truffle oil if using. Serve immediately with chilled white wine and candlelight.