Boil 2L of water in a pot over high heat. Add 2 tsp salt and cook 200g pasta for 9 minutes or until al dente.

Slice 200g mushrooms, 1 clove garlic, and 1 handful parsley.

Heat 5 tbsp olive oil in a pan over medium heat. Sauté garlic until golden.

Add sliced mushrooms to the pan and cook until slightly browned. Season with salt and pepper.

Add 1-2 ladles of pasta water to the pan and stir to create a rich mushroom base.

Add a small amount of parsley and cook for 3-4 minutes over low heat with the lid on.

Pour 250ml cooking cream into the pan and simmer over low heat until thickened.

Mix in 30g grated Parmesan cheese and stir well.

Add cooked pasta to the pan and toss for 30 seconds over low heat to absorb the sauce.