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

While water heats, toast pine nuts: dry small pan over medium, shake constantly 4–5 minutes until deep golden. Immediately transfer to bowl.

Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 60 g butter. When foaming, 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 tagliatelle into boiling water. Set timer for exactly 7 minutes.

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

Add ALL baby spinach — it will look like a mountain, but wilts in 30 seconds. Toss until just wilted.

Remove pan from heat. Pour in cold cream + lemon juice. Stir. Reserve 2 cups pasta water. Using tongs, transfer pasta directly into pan (water clinging is perfect). Add ¾ cup pasta water + ALL Parmesan in 3 batches while tossing vigorously off heat. Sauce will turn glossy silk. Add more water if needed.

Remove from heat again. Add lemon zest, half the pine nuts, parsley, cracked pepper, and one final 1 tsp raw butter. Toss gently. Let rest in warm pan 4 minutes — sauce thickens perfectly.

Twirl into warmed bowls, top with remaining pine nuts, extra Parmesan, more pepper, and optional truffle oil. Serve immediately with chilled Verdicchio and pure happiness.