1-2cupscream(I often only use 1 cup but if I want it a little saucier, will add a bit more)
2-3tsplemon juice
2tbspfresh parsleyfinely chopped
2tbspchivesfinely chopped
1tspchilli flakes(or to taste)
½cup Parmesan cheesegrated
saltto taste
pepperto taste
500g/1lbpastacooked (reserve some of the cooking water)
Instructions
Heat the olive oil in a large pan then fry the mushrooms until golden brown. The mushrooms will release some moisture but allow the liquid to cook off for a few minutes.
Add the garlic and fry for another minute then add the chilli flakes and herbs. Squeeze in the lemon juice.
Pour in the cream then allow to simmer until the sauce has thickened slightly. Season with salt and black pepper.
Toss the pasta in the sauce, adding reserved pasta cooking water as needed. You want the pasta to be coated in the sauce and for the sauce to not be too thick.