Step 1

Bring a large pot of water to a boil over medium-high heat. Add tagliatelle pasta and a little bit of salt and cook until al dente according to package directions, about 8-10 minutes (2-3 minutes for fresh tagliatelle). Drain the pasta well and set aside.

Step 2

Meanwhile, add butter in a large skillet and melt over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and sauté until golden brown on both sides, about 5 minutes.

Step 3

Add onion, garlic, salt, and pepper. Cook for another 2-3 minutes until the mushrooms turn nicely brown. (Salt will further extract more water from the mushrooms, giving them a nice brown color).

Step 4

Add white wine, heavy cream, and Parmesan cheese and stir continuously until smooth. Bring the mixture to a simmer and turn the heat down to medium-low. Simmer until thickened to a desired consistency, about 3-4 minutes.

Step 5

Add cooked pasta in the skillet and toss well to coat.

Step 6

Garnish with chopped parsley and extra parmesan, if desired. Serve immediately.