I fill a large pot with water and add a big pinch of salt. Once it boils, I add the pasta and cook it until al dente. Before draining, I save about half a cup of pasta water. This trick helps me adjust the sauce later.

In a large skillet, I heat olive oil and butter over medium heat. I add the chopped onion and cook it until it turns soft and fragrant. Then, I toss in the garlic and let it cook for 30 seconds. After that, I add the shiitake mushrooms and cook them until they turn golden and release their juices. This takes about 6–7 minutes.

I pour in the white wine and scrape the bottom of the skillet to pick up all those flavorful bits. I let the wine reduce by half.

Next, I stir in the heavy cream and let it simmer gently. Then, I add Parmesan cheese and mix until the sauce becomes silky and slightly thick. I season it with salt, pepper, and a pinch of red pepper flakes for a little heat.

I add the cooked pasta to the skillet and toss it with the sauce. If it feels too thick, I splash in some of the reserved pasta water until it reaches the perfect consistency.

Finally, I sprinkle fresh parsley and a little extra Parmesan on top. I serve it hot with a smile.