Boil the Pasta: Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the pasta as directed on the package until it's just tender but still firm to the bite. Before draining, save ½ cup of the cooking water, then drain the pasta and set it aside.

Prepare the Garlic Butter Mushrooms : Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and tender. Add the remaining butter and minced garlic.

Make the Sauce: Stir the grated parmesan cheese into the skillet with the mushrooms, allowing it to melt and form a creamy sauce. Add a splash of the reserved pasta water (start with 2-3 tablespoons) to loosen the sauce if needed.

Mix Pasta and Sauce: Add the drained pasta to the skillet with the garlic butter and mushrooms, tossing gently to ensure each piece is well-coated. If needed, add a splash of reserved pasta water to adjust the sauce's thickness.

Plate and Serve: Portion the pasta into bowls, top with a sprinkle of fresh parsley, and finish with a generous amount of grated parmesan. Serve right away for the freshest taste and perfect texture.