Cook the fettuccine pasta according to package instructions; drain and set aside.

In a large skillet, melt butter over medium heat. Add the sliced cremini mushrooms and sauté until softened.

Stir in minced garlic and fresh thyme; cook for an additional minute.

Add truffle spread and heavy cream; mix well and bring to a simmer.

Squeeze the lemon juice into the sauce and stir in shredded parmesan cheese until melted.

Toss the cooked fettuccine pasta into the sauce, ensuring the noodles are well coated.

Stir in truffle butter, chopped fresh parsley, grated parmesan cheese, lemon zest, and season with kosher salt and freshly ground pepper to taste.

Serve immediately.