Garlic Mushroom Pasta for 4 Servings

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions). Note: This prevents overcooking during the final toss.
2. Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside.
3. Place a skillet over medium high heat with 2 tbsp (30ml) of olive oil and 2 tbsp (28g) of butter.
4. Once the butter foams, add the sliced mushrooms in a single layer. Let them sit undisturbed for 3-4 minutes until they develop a deep, mahogany brown crust, then stir and cook for another 3 minutes.
5. Lower the heat to medium. Stir in the remaining 2 tbsp (28g) of butter and the minced garlic. Sauté for 60 seconds until the garlic is fragrant but not brown.
6. Pour in the heavy cream and simmer for 2 minutes until the sauce slightly thickens.
7. Add the cooked pasta directly into the skillet.
8. Toss in the Parmesan cheese and a splash of the reserved pasta water.
9. Swirl the pasta vigorously over medium heat until the cheese melts and the sauce becomes glossy.
10. Stir in the parsley and black pepper.