Add the pasta to a saucepan of boiling, salted water and cook according to instructions to reach al dente by nearly the end of Step 5. Reserve some of the pasta water in case needed later. Drain the pasta through a colander, adding a knob of butter and keep warm.

Melt the oil and butter, ideally in a wok, and cook the leek and red onion on a medium heat for 8-10 minutes, stirring only to avoid sticking.

Add the mushrooms and continue frying for a further 10-12 minutes, stirring occasionally. Then stir in the garlic for a further 2-3 minutes.

Gently stir in the wine and bring the mixture to a simmer. Continue, stirring occasionally, until the liquid is reduced to one-third. Stir in the crème fraîche, then the lemon zest and finally 225 g of the Parmesan. Keep stirring.

Add a little of the pasta water and then add the drained pasta and quickly stir all together. Finally stir in the chopped coriander.