Bring salted water (2 tablespoons kosher salt per gallon of water) to boil and cook pasta to 1 minute less than package instructions.

In large pan saute garlic in 2 tablespoons of olive oil for 1 minute on medium heat. Add the mushrooms to the pan and turn heat to medium-high. Let mushrooms release their water and continue to saute to brown.

Before draining the pasta reserve 2 cups of the pasta water. Add 1 cup of the pasta water, 1 tsp salt, and 1 tsp of pepper to the browned mushrooms and cook for 1 minute.

Turn heat to low and add 1 cup of cream and 1 cup of cheese. Mix thoroughly to make the sauce.

Add the pasta to the sauce pan and let it all cook to coat for 1-2 minutes while stirring. Taste test and adjust salt and pepper if required. Finally, add the parsley, mix it all together and serve with more grated Pecorino Romano cheese. If the sauce is too thick use a little bit more pasta water to thin it out. Enjoy!