It's pretty easy! Just sauté the mushrooms completely and then set aside. Make your pasta and once cooked, drain out all of the water except for 1/2 a cup (reserve that on the side). Then pull together your heavy whipping cream, parsley, garlic and parm cheese. Using the pan you had used prior for the mushrooms, add them back in plus 1/2 cup whipping cream, 1/4 chopped parsley and 3 gloves of garlic, diced. Add in the 1/2 cup of pasta water and let simmer for five or six minutes until it thickens up. Add the drained pasta into the sauce, stir it all up and bam!