In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes or until they are golden brown and tender.

Stir in the minced garlic and continue cooking for an additional minute until fragrant.

Reduce the heat and pour in the heavy cream. Let it simmer gently, stirring occasionally, for about 3-5 minutes. Add grated Parmesan cheese, stirring until melted and combined. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency.

Add the cooked pasta to the skillet, tossing gently until the pasta is well coated with the creamy sauce. Season with salt and pepper to taste.

Remove from heat, garnish with fresh parsley, and serve immediately.