In a large pot, bring water to a boil and add in spaghetti. Add in a little salt if you remember. Let it simmer over medium heat until almost al dente……

Meanwhile, in a large skillet heat olive oil over medium-high heat and add onion slices. Saute until soft and fragrant, about 5-10 minutes. Toss in mushrooms, garlic, salt, aleppo pepper and herbs de provence. Stir everything around until the mushrooms release some of their moisture. Pour in stock and let simmer and reduce slightly.

How’s that spaghetti doing? Almost al dente? Then strain out most of the cooking liquid, but reserve about 1-2 tablespoons of cooking water with the spaghetti and toss the whole shebang into the skillet. Toss with the mushroom mixture, squeeze in the lemon juice, add the lemon zest,  toss again, and serve in deep bowls with Parmesan cheese if desired.