Bring a large pot of heavily salted water to a rolling boil. Add your 8 oz (225g) of pappardelle pasta and cook according to the package instructions until exactly al dente. Before draining, carefully scoop out 1/2 cup (120ml) of the starchy pasta water and set it aside.

While the pasta is boiling, place a large skillet over medium-high heat. Add 1 tbsp (15ml) of olive oil and 2 tbsp (30g) of unsalted butter, allowing the butter to melt and foam. Add the 16 oz (450g) of sliced cremini mushrooms in a single layer.

Let the mushrooms sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom. Toss them well and continue cooking for another 3 minutes until their moisture has evaporated and they are richly colored. Stir in the 3 cloves of minced garlic and cook for 30 seconds until highly fragrant.

Reduce the heat to medium-low and slowly pour in the 1 cup (240ml) of heavy cream. Allow the cream to gently simmer and reduce for about 2 minutes. The sauce should become thick enough to coat the back of your wooden spoon.

Stir in the 1/2 cup (50g) of freshly grated Parmesan cheese, 1/2 tsp (3g) of salt, and a splash of your reserved pasta water. Add the cooked pappardelle directly into the skillet, tossing gently until every wide noodle is thoroughly coated in the sauce. Serve immediately in a shallow bowl, garnishing generously with cracked black pepper, chopped parsley, and extra Parmesan.