• Bring a large pot of salted water to a boil. Wash and dry produce. • Place burrata in a small bowl. Using two forks, shred burrata into bite-size pieces. Drizzle with olive oil and season with salt and pepper; stir until combined and creamy. Set aside. • Zest and quarter lemon. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring frequently, until golden brown, 2-3 minutes. Turn off heat. • Transfer to a second small bowl; stir in as much lemon zest as you like. Wipe out pan.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

• While pasta cooks, heat a large drizzle of oil in pan used for panko over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Add garlic; cook, stirring, 30 seconds more. • Reduce heat to medium. Stir in cream cheese, 1⁄4 cup reserved pasta cooking water, and 2 TBSP butter until thoroughly combined (1⁄2 cup pasta cooking water and 4 TBSP butter for 4 servings).

• Add drained spaghetti, scallion greens, and a big squeeze of lemon juice to pan with mushrooms; toss until pasta is evenly coated, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. • Taste and season with salt and pepper.

• Divide pasta between shallow bowls; sprinkle with panko and top with a dollop of seasoned burrata. Serve with remaining lemon wedges on the side.