A rich and comforting pasta dish featuring a creamy garlic sauce, savory mushrooms, and Parmesan cheese—perfect for any occasion.

Scale

300 g pasta (fettuccine, spaghetti, or penne)

2 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

250 g mushrooms, sliced

1 cup (240 ml) heavy cream

1 cup (100 g) grated Parmesan cheese

1/2 cup (120 ml) pasta water

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried Italian herbs (optional)

Fresh parsley, chopped

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Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.

Heat olive oil and butter in a skillet over medium heat. Add mushrooms and cook until golden.

Add garlic and cook for 1 minute until fragrant.

Pour in heavy cream and simmer for 3–4 minutes.

Stir in Parmesan cheese until smooth.

Add pasta and toss, using reserved pasta water to adjust consistency.

Season with salt, pepper, and herbs. Garnish with parsley and serve.

Use freshly grated Parmesan for best results

Add pasta water gradually to control sauce texture

Cook mushrooms thoroughly for maximum flavor

Adjust seasoning to taste before serving