Creamy Mushroom Fettuccine

Steps

1. Slice half of the mushrooms into thick slices and cut the other half into small cubes. Add the sliced mushrooms to a hot skillet and sauté until lightly golden.
2. Salt the water well and cook the dry fettuccine or tagliatelle until al dente.
3. Take the remaining (cubed) mushrooms, chop them even finer, and set aside.
4. Add 1 Tbsp of butter to the same skillet and stir and cook for 2 more minutes.
5. Finely chop the garlic cloves and add them to the mushrooms; cook for 30 seconds.
6. Finely chop the parsley and add part of it to the skillet.
7. Transfer the sautéed mushroom slices (from step 1) to a plate and set aside.
8. Add a little more butter to the skillet. Add the finely chopped mushrooms, salt, and black pepper. Season and cook until they release their juice, then let the liquid reduce slightly.
9. Stir in 1 cup of heavy cream and bring the mixture to a gentle boil.
10. Grate parmesan cheese into the sauce and stir until creamy.
11. Add 2 Tbsp of pasta water to the sauce.
12. Drain the cooked pasta. Add the pasta to the mushroom cream sauce, return the sautéed mushroom slices (from step 1) to the skillet, and gently mix everything together until every strand is coated.