Cook pasta in salted water for 1 minute less than time per packet. Just before draining, scoop out 1 cup cooking water, then drain.

Melt butter and heat oil in a large skillet over high heat.

Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

When golden (about 4 – 5 minutes), add garlic and cook until golden.

Add wine and stir, scraping the bottom of the skillet. Simmer rapidly until most of the wine evaporates.

Add broth, cream, parmesan, salt, and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If the sauce gets too thick, add a splash of reserved pasta cooking water.

Garnish with parsley and serve immediately with extra parmesan.