Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary. Do not overcrowd the pan or the mushrooms will steam and not brown). Sauté undisturbed for 3–4 minutes to allow the mushrooms to brown, then stir and cook for another 3–4 minutes until tender and golden. Season with salt.

Step 2

Lower the heat to medium. Add the chopped shallots and parsley to the mushrooms and sauté until softened, about 2 minutes. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pan to deglaze and evaporate most of the liquid. If you don’t have wine, you can use lemon juice or more broth.

Step 3

Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.

Step 4

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining the pasta.

Step 5

Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Stir in the Parmigiano cheese. Toss until the cheese melts and the sauce clings to the pasta. If needed, add a splash of the reserved pasta cooking water to loosen the sauce. If you feel that the sauce isn’t thickening, cover the pasta dish with a lid for 5 minutes, and it will come together with the heat of the pasta.

Step 6

Taste and add freshly ground black pepper, if desired. Serve immediately, garnished with additional Parmigiano cheese and parsley if desired.