Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　

Ingredients

Makes 4 servings

　　1 lb spaghetti

　　1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)

　　3 tablespoons olive oil

　　1 teaspoon salt

　　1/2 stick (1/4 cup) unsalted butter

　　1 1/2 lb cremini mushrooms, trimmed and cut into 1/4-inch-thick slices (6 cups)

　　1 teaspoon freshly grated lemon zest

　　3 garlic cloves, chopped (1 tablespoon)

　　1 teaspoon Worcestershire sauce

　　2 tablespoons fresh lemon juice

　　1 teaspoon minced fresh thyme

　　1/2 teaspoon black pepper

　　2 tablespoons minced fresh parsley

　　1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

　　Garnish: lemon wedges

　　

Step 1

Cook pasta in a large pot ofboiling salted water until barely al dente.

　　

Step 2

While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.

　　

Step 3

Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper, and remaining 3/4 teaspoon salt.

　　

Step 4

Reserve 1 cup pasta cooking water, then drain pasta in a colander.

　　

Step 5

Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.

　　

Step 6

Serve pasta sprinkled with bread crumbs and additional cheese.