Begin by slicing the mixed mushrooms and mincing the garlic.

Boil water in a large pot and cook the pasta according to the package instructions until al dente, typically around 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté until golden brown, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the heavy cream and broth, then bring the mixture to a simmer. Gradually add the Parmesan cheese, stirring continuously until it melts.

Toss the cooked pasta into the sauce, incorporating the reserved pasta water as needed to achieve creaminess. Serve hot, optionally garnished with extra Parmesan.