Begin by bringing a large pot of salted water to a rolling boil. Add spaghetti or fettuccine, cooking according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water and drain the rest.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add sliced mushrooms, seasoning with a pinch of salt, cooking for about 5-7 minutes until tender.

Reduce the heat to low, pour in 1 cup of heavy cream into the skillet with the sautéed mushrooms and garlic. Stir gently to combine and allow the cream to heat through for about 2-3 minutes.

Carefully add the drained pasta to the skillet, tossing it with the sauce. Add reserved pasta water gradually if the sauce appears too thick.

Remove the skillet from heat, transfer the Creamy Garlic Mushroom Pasta to serving plates or a large bowl. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately.