Bring a large pot of salted water to a rolling boil. Use approximately 4–6 quarts water and 1 tablespoon salt. Add the pasta and cook until just shy of al dente according to package directions (usually 1–2 minutes less than package time). Reserve 1½ cups of the pasta cooking water, then drain the pasta and set aside.

Sauté mushrooms

While the water heats, warm a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and the pan is hot, add the sliced mushrooms in a single layer. Let them brown without disturbing for 2–3 minutes, then stir and cook another 2 minutes until golden and any released liquid evaporates. Season with 1/4 teaspoon salt and a pinch of pepper. Transfer mushrooms to a bowl and set aside.

Cook aromatics and tomatoes

Lower heat to medium and in the same pan add remaining 2 tablespoons olive oil. Add the sliced garlic and minced shallot and sweat gently for 1–2 minutes until fragrant and translucent but not browned. Add the halved cherry tomatoes, increase heat to medium-high, and sauté for 3–4 minutes until they soften and begin to blister. Season lightly with 1/4 teaspoon salt.

Deglaze and build sauce

Pour the white wine (or broth) into the pan to deglaze, scraping up any browned bits. Let it simmer briskly 2–3 minutes to reduce by about half. Reduce heat to medium-low and stir in the heavy cream. Simmer gently for 3–4 minutes until the sauce begins to thicken. If the sauce looks too thick, add 1/4 cup reserved pasta water to loosen.

Finish sauce with cheese and mushrooms

Add the sautéed mushrooms back into the pan. Off the heat, gradually stir in the grated Pecorino Romano until melted and integrated, creating a glossy sauce. Add lemon zest, remaining 1/2 teaspoon salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper. Fold in the chiffonaded basil. Taste and adjust seasoning, adding up to 1/2 cup reserved pasta water if needed to achieve a silky consistency.

Toss pasta with sauce

Return the drained pasta to the pot or place it in the sauté pan with the sauce set over low heat. Add the remaining 1 tablespoon butter and toss vigorously for 1–2 minutes so the pasta absorbs the sauce. If needed, add more reserved pasta water, 2 tablespoons at a time, until the sauce clings to the pasta.

Garnish & Finishing

Plate the pasta into warmed bowls. Drizzle each portion with 1/3 teaspoon extra-virgin olive oil. Sprinkle toasted pine nuts and microgreens or baby arugula over the top. Finish with additional freshly grated Pecorino and a crack of black pepper. Serve immediately.

To toast pine nuts: place them in a dry skillet over medium heat, stirring constantly for 2–3 minutes until fragrant and lightly golden. Remove from heat to prevent burning.