Instructions

1. 1
   In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.
2. 2
   Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
3. 3
   Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
4. 4
   Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).
5. 5
   Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
6. 6
   Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
7. 7
   Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
8. 8
   Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!