10 ounces dried wide pasta (i used mafalda) 1/2 cup unsalted divided 20 ounces cremini mushrooms, sliced 1/2 cup finely chopped shallots (about 2 large shallots) 1/3 cup dry white wine 1 teaspoon salt 8 ounces fontina cheese, diced small 1/2 cup chopped parsley salt and freshly ground pepper, to taste