I use panko, the crisp Japanese breadcrumbs, to add texture to this creamy pasta. The sauce dries out easily so I add some of the pasta’s cooking liquid before serving; make sure it is quite runny.
Heat up the olive oil in a large saucepan and sauté the mushrooms until they start taking on colour, stirring occasionally. Add the wine, bay leaf, thyme and sugar. Bring to the boil and reduce the liquid to a third. Add the cream and stir to mix. Taste and add plenty of salt and pepper. Keep warm.
Mix together the lemon zest, garlic and parsley. In a hot pan toast the breadcrumbs until