Step 1

PASTA: Cook the pasta according to package directions in generously salted water. Reserve 1 cup pasta water. Drain then toss with a little olive oil to prevent it from sticking.

Step 2

MUSHROOMS: Meanwhile, cook the mushrooms in two batches. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large heavy bottom skillet. Increase temperature to medium-high and add half of the mushrooms.

Step 3

Spread mushrooms into an even layer and let cook for cook for 3 minutes without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden.

Step 4

Add 1/4 teaspoon salt, 1/4 teaspoon pepper and cook 30 seconds; remove to plate. Repeat with remaining mushrooms.

Step 5

SAUCE: Melt 2 tablespoons butter in the pan over medium heat. Add the shallots and sauté for 2 minutes or until softened. Add garlic and red pepper and sauté 30 seconds.

Step 6

Turn heat to low and add a splash of chicken broth (to stop garlic from cooking). Whisk the remaining chicken broth with cornstarch then add to the pan followed by Dijon and all remaining seasonings. Bring the sauce to a simmer; simmer until thickened, stirring occasionally.

Step 7

Tun heat to low and whisk in mascarpone until completely melted followed by Parmesan until melted. Add mushrooms and stir to combine.

Step 8

ASSEMBLE: Add pasta to sauce and stir until evenly coated, adding additional pasta water if needed to reach desired consistency. Stir in the parsley. Garnish with additional Parmesan and freshly cracked salt and pepper if desired. Serve immediately.