Have the Mushrooms, onions, garlic and hatch green chilis all prepped and ready.

Also have a plate or bowl available for keeping the cooked mushrooms in.

Place a large pot of water on the stove to heat to a boil. Have a large strainer ready and a heat proof measuring cup for some of the pasta water.

Heat a very large skillet over medium high heat, a 12-to-14-inch pan is fantastic, the larger the surface area the better.

Coat the bottom of the pan with olive oil and add only enough mushrooms to cover the bottom, you don’t want to over crowd the pan. Cook the mushrooms stirring occasionally until the mushrooms have released their moisture and they are just beginning to brown.

Remove the cooked mushrooms and place them in the reserved plate or bowl.

Continue cooking mushrooms in batches, adding more olive oil each time, until they are all cooked, setting aside the mushrooms until needed.

While you are cooking the mushrooms generously add salt to the water in the large pot, ad cook the pasta according to the directions to al dente. Make sure you reserve ¾ cup of the cooking water.

In the skillet add the onions and cook until they are translucent and just barley starting to brown.

Add the garlic and the diced chilis and sauté for one more minute.

Add the mezcal to deglaze the pan and scrape all the brown bits of goodness off the bottom.

Add back in the mushrooms, stir in the cream, the grated parmesan cheese, and ¾ cup of the pasta cooking water.

Reduce the heat to medium and let the mixture come to a boil and reduce the liquid by about half or until nicely thickened. This only take a few minutes.

Taste to see if it needs any salt.

By now the pasta will be cooked and drained, add the pasta to the skillet and toss to combine well.

Take off the heat and add half of the parsley.

Serve in big bowls sprinkled with a little more of the fresh parsley