Start by bringing a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside, reserving some pasta water.

In a large skillet, heat olive oil over medium-high heat. Add mushrooms and sauté for 5-7 minutes until they turn golden brown.

Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Pour in heavy cream and allow the sauce to simmer for about 3-5 minutes until it thickens slightly.

Stir in freshly grated Parmesan cheese and season with black pepper.

Add the drained pasta to the skillet and toss to combine, adding reserved pasta water if needed.

Plate the pasta, topping with chopped parsley and extra Parmesan cheese before serving.