Cook the Pasta:

• Bring a large pot of salted water to a boil and cook the pasta according to package instructions, until al dente. Reserve 1 cup of pasta water before draining the pasta.

Cook the Mushrooms:

• While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat.
• Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. You may need to cook them in batches if your pan is too small.
• Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Deglaze with Wine (Optional):

• Pour in the white wine (or vegetable broth if you’re skipping the wine) to deglaze the pan, scraping any flavorful bits off the bottom. Let the wine cook off for 2-3 minutes.

Make the Creamy Sauce:

• Reduce the heat to low and pour in the heavy cream. Stir to combine, and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
• Stir in the Parmesan cheese, and continue to cook for another 1-2 minutes until the cheese is melted and the sauce is creamy.
• Season with salt, pepper, and ground nutmeg (if using) to taste.

Combine the Pasta and Sauce:

• Add the drained pasta to the skillet with the creamy mushroom sauce. Toss well to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, to reach your desired consistency.

Serve:

• Serve the pasta with extra Parmesan cheese and a sprinkle of fresh parsley for garnish.