Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the tagliatelle and cook according to package directions until al dente, typically about 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining the pasta.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil glistens, add the baby bella mushrooms, sautéing for 5-10 minutes until they turn a deep golden brown and release their moisture.

With the mushrooms beautifully browned, add 2-3 minced garlic cloves to the skillet and sauté for an additional 2 minutes.

Pour in 1 cup of heavy cream and add 8 ounces of mascarpone cheese to the skillet. Stir until the mascarpone is fully incorporated and the mixture becomes smooth and silky, about 3 minutes.

Next, gently stir in ½ cup of grated Parmesan cheese and allow the mixture to simmer for about 3 minutes.

Once the cheese has melted and the sauce is bubbling, add freshly chopped parsley, a pinch of kosher salt, and cracked black pepper to taste.

Add the drained tagliatelle to the skillet with the creamy sauce, along with ½ cup of reserved pasta water. Toss to thoroughly combine.