Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until browned and tender.

Add minced garlic to the mushrooms and stir for 1 minute until fragrant.

Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens, about 3-5 minutes.

Toss drained pasta into the skillet with the sauce, adding reserved pasta water as needed for desired consistency.

Season with salt and pepper to taste. Garnish with parsley and serve hot.