Ingredients (Serves 4):

• 350 g pasta
• 2 tablespoon extra virgin olive oil
• 1 garlic clove, chopped
• 250 g champignon mushrooms, washed well and sliced
• 100 ml fresh cream
• 1/2 cup white wine
• 30 gr chopped fresh parsley
• salt and pepper to taste
• 50 gr of grated Parmigiano Reggiano cheese for the final touch.

Preparing:

Fill a pot with salted water. Bring it to a boil and cook the pasta al dente. Meanwhile, heat the oil in a pan large enough to hold the pasta too. Add the garlic and 1/2 tablespoon parsley and cook for a minute or so -- the garlic should not brown too much. Then add the mushrooms and stir for a few minutes. Pour the wine and sprinkle with salt. Cook for 6-7 minutes over medium heat, they must remain tender. When the mushrooms are done, add the cream, 1 tablespoon of the cooking water from the pasta and stir for 1 minute over medium heat. Remove the garlic. Drain the pasta and pour it in the pan with the mushrooms with a little cooking water. Stir quickly over medium heat. Sprinkle with the remaining parsley and serve. Top with grated Parmigiano Reggiano PDO.