RECIPE DETAILS

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta.

2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and let them cook undisturbed for 3–4 minutes so they can brown well.

3. Stir the mushrooms and continue cooking until they are golden and their moisture has mostly evaporated, about 4–5 minutes more.

4. Add the garlic and cook for 30–45 seconds, just until fragrant, stirring constantly to prevent burning.

5. Pour in the milk and season with salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 4–6 minutes, stirring often, until the sauce lightly thickens.

6. Add the drained pasta to the skillet and toss thoroughly to coat. If the sauce seems too thick, add a splash of the reserved pasta water a little at a time until it reaches a silky consistency.

7. Taste and adjust the seasoning with more salt and pepper if needed. Remove from the heat and fold in most of the parsley, saving a little for garnish.

8. Serve immediately in warm bowls, topped with the remaining parsley and an extra grind of black pepper.