Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.

1. Sauté the Mushrooms: In a large skillet, heat the olive oil and butter over medium heat. Add the morel mushrooms and sauté them for about 5-7 minutes, or until golden brown and softened. Season with salt and pepper.
2. Cook the Onion and Garlic: Add the chopped onion to the skillet and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Deglaze the Pan: Pour in the white wine (or vegetable broth) and deglaze the pan, scraping up any flavorful bits from the bottom of the skillet. Let the wine cook down for 2-3 minutes.
4. Add the Cream and Parmesan: Lower the heat to medium-low and add the heavy cream. Stir to combine, and let the sauce simmer for 3-4 minutes until it thickens slightly. Stir in the grated Parmesan cheese and season with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.
5. Combine with Pasta: Add the cooked pasta to the skillet and toss gently until the pasta is evenly coated in the sauce. Adjust with more pasta water if needed to reach the perfect creamy consistency.
6. Garnish and Serve: Remove from heat and serve the pasta in bowls. Garnish with fresh parsley and a sprinkle of lemon zest for added freshness.