Step 1

Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

Step 2

Melt butter and heat oil in a large skillet over high heat.

Step 3

Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

Step 4

When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

Step 5

Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

Step 6

Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

Step 7

Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

Step 8

Garnish with parsley and serve immediately with extra parmesan!