Step 1

Prep the ingredients: Clean the mushrooms and slice them thinly into about ½ cm. Mince the garlic and set aside

Step 2

Cook pasta al dente in salted water according to the packet. Whilst you are waiting on the pasta, move on to the next bit

Step 3

Place a skillet over medium heat, add the butter and olive oil and heat till hot. Carefully add the sliced mushrooms in a single layer and sauté until golden (Work in batches if need be for crispy mushroom and add more butter or oil to the pan if the mushrooms have sucked them all up) transfer the mushrooms to a plate.

Step 4

Add minced garlic to the skillet and stir quickly to combine so it doesn’t burn then add the heavy cream (substitute for single cream), sauteed mushrooms, parmesan, black pepper, chicken broth and stir to combine. simmer for another 3 minutes till it thickens a bit.

Step 5

Drain the pasta, reserving some pasta water to use for later if need be. Toss the pasta in the sauce until it is well coated. Check for salt and seasoning and adjust to taste. Garnish with chopped parsley and grated parmesan and serve hot.