Method
- Cook the pasta in salted boiling water according to the package instructions.
- Meanwhile, in a large skillet, sauté the mushrooms in olive oil over medium-high heat until golden and lightly browned.
- Add the cream and Parmesan to the pan, stirring until the cheese melts and forms a creamy sauce.
- Add the drained pasta directly into the pan and toss to coat evenly in the sauce. Season to taste with salt and pepper.
- Serve hot, topped with extra Parmesan and a drizzle of truffle oil for an indulgent finish.
Serving Suggestion: Perfect with a crisp white wine and a simple green salad with lemon vinaigrette.