Place pasta in a pot, sprinkle with a generous tbsp of salt, and cover with water so it's submerged by about an inch.

Bring to a boil and cook until just shy of al dente, about 2 min less than package instructions.

While pasta is boiling, melt 1 Tbsp butter in a large saute pan over medium high. Add mushrooms, green onions, and garlic. Salt to taste, about ½-1 tsp. Stir frequently and saute until mushrooms are golden brown.

Add herbs and pepper to taste, a pinch of each, and stir until fragrant (about 30 seconds). Add wine and cook until alcohol smell is gone. Reduce heat to medium low.

When pasta is done, reserve 1 cup cooking liquid and drain. Add directly to the mushrooms with 1/4 cup liquid.

Add in the remaining two Tbsp COLD butter, one at a time, stirring vigorously until melted. Add splashes of pasta water if it begins to separate or look greasy. You should wind up with a silky, smooth coating of sauce on the noodles.

Immediately remove from heat and serve, garnished with freshly shredded parmesan cheese.