Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the fettuccine until al dente, then drain, keeping a little pasta water.

Sauté the mushrooms

• Melt the butter in a frying pan over medium-high heat.
• Add the sliced mushrooms and cook until golden and their moisture has evaporated.
• Add the minced garlic and cook until fragrant.

Make the alfredo sauce

• Pour in the heavy cream and bring to a gentle simmer.
• Stir in the grated parmesan until melted and smooth.
• Season with salt and black pepper.

Combine and serve

• Add the drained pasta to the pan and toss to coat, loosening with a splash of pasta water if needed.
• Serve topped with chopped parsley and extra parmesan.