Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your fettuccine or linguine and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving a cup of pasta water, and set aside.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once the butter melts and starts to foam, add 8 ounces of sliced cremini mushrooms and 3 minced garlic cloves. Sauté for about 5-7 minutes, until the mushrooms are tender and golden-brown.

Reduce heat to medium-low and pour in ½ cup of dry white wine, scraping up any brown bits. Add 1 teaspoon of Italian seasoning, 2 tablespoons of lemon juice, and 1 tablespoon of flour. Stir until smooth and thickens, about 2 minutes.

Gradually pour in 1 cup of heavy cream, stirring continuously. Allow sauce to simmer gently for 3-4 minutes until it thickens. Return the sautéed mushrooms to the skillet, mixing them well into the sauce.

Season your creamy mushroom sauce with salt and pepper. Gently add the fettuccine or linguine, tossing until well-coated, about 1-2 minutes. If too thick, add a splash of the reserved pasta water.

Remove from heat and transfer the creamy mushroom pasta to serving plates. Finish with fresh parsley and grated Parmesan cheese if desired. Serve warm.