Bring a large pot of salted water to a boil and add your pasta. Cook it until al dente, following the instructions on the package. 🕰 While the pasta cooks, start prepping the sauce. Once done, drain the pasta but save a small cup of the pasta water.

Heat butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the sliced mushrooms. Sauté them for about 5-7 minutes until they turn golden brown and release their moisture. Don’t rush this part; the mushrooms need time to caramelize. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Pour the heavy cream and chicken or vegetable broth into the skillet with the mushrooms and garlic. Stir everything together, then bring the mixture to a gentle simmer. Allow it to cook for 3-5 minutes, giving the sauce time to thicken.

Stir in the grated Parmesan cheese until it melts completely, giving the sauce a rich, creamy consistency. At this point, season it with salt and black pepper to taste. Adjust the flavors as you like.

Add the cooked pasta to the skillet and toss it gently to coat every strand in that luscious sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up.

Transfer the pasta to serving plates and sprinkle with freshly chopped parsley for a pop of color. Serve it hot, and watch everyone dig in with delight.