Boil pasta in salted water until 1 minute shy of al dente according to package instructions. Reserve 1 cup of pasta water before draining.

Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms in an even layer.

Cook mushrooms undisturbed for 3 to 4 minutes to brown, then stir and cook for another 3 minutes until deeply golden.

Reduce heat to medium-low. Add minced garlic and black pepper, cooking for 30 seconds until fragrant.

Pour in the heavy cream and gently simmer for 2 to 3 minutes. Do not let it boil vigorously.

Stir in the freshly grated Parmesan cheese until completely melted and smooth.

Add the drained pasta to the skillet, tossing well to coat. Add splashes of the reserved pasta water as needed to reach your desired sauce consistency.

Garnish with freshly chopped parsley and serve immediately.