Bring a large pot of salted water to a rolling boil and add the pappardelle. Cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking. Reserve about a cup of pasta water and drain the rest, then set the pappardelle aside.

In a large skillet over medium heat, melt 4 tablespoons of butter until it’s frothy and fragrant, about 1 minute. Add in 3-4 cloves of minced garlic, stirring constantly until the garlic turns golden and starts to soften, approximately 1-2 minutes.

Add 8 ounces of sliced mushrooms to the skillet, spreading them out in a single layer. Season with salt and black pepper. Allow the mushrooms to sear undisturbed for about 5-7 minutes, until golden brown and caramelized. Stir occasionally until softened.

Pour in ½ cup of white wine or vegetable broth to deglaze the skillet, scraping up any browned bits with a wooden spoon. Let the mixture simmer for 2-3 minutes until it reduces slightly.

Add the cooked pappardelle directly into the skillet with the mushroom and garlic mixture. Gently toss everything together to ensure the pasta is coated in the sauce.

Remove the skillet from the heat and stir in a handful of freshly chopped parsley for a burst of flavor. Serve warm, topped with extra parsley and Parmesan cheese if desired.