1

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

2

While pasta is cooking, stir together bread crumbs, 1 Tablespoon olive oil, and ¼ 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.

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 ¾ teaspoon salt.

4

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

5

Transfer mushrooms to pasta pot, then add ½ 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.

6

Serve pasta sprinkled with bread crumbs and additional cheese.