Bring cold salted water to a boil for the pasta. While it's coming to temperature, melt the butter in a large saut? pan over medium heat. Once the butter is melted, add the sliced mushrooms and about half of the truffle spread. Sprinkle with about ? teaspoon salt, stir occasionally, and let the mushrooms cook through for 6-7 minutes.

At the seven-minute mark, add the minced garlic and fresh thyme to the hot pan of sliced mushrooms. Cook for a minute, until the garlic becomes very fragrant. If the water is boiling, add the dried pasta now.

Pour the heavy cream into the pan with mushrooms and add the other half of truffle spread. Stir together well and let simmer on medium heat for 8-10 minutes until the heavy cream reduces by about half. Add the juice of half a lemon, taste, and add more if more acidity is needed.

Turn off the heat under the mushroom pan and stir in the parmesan cheese in three batches, stirring until each batch is smooth in the sauce.

Add the cooked pasta and the truffle butter to the sauce, using tongs to toss the pasta and coat well with the creamy mushroom sauce. Taste again and add salt and pepper to taste if needed, then toss the noodles again to incorporate any added seasoning.

Serve immediately with grated lemon zest, parmesan cheese, and chopped fresh parsley on top of the pasta.