1. Start by preparing the mushrooms. To a large frying pan add the olive oil and heat over medium heat. Add the mushrooms and stir to coat in the oil, then season with the salt. Cook for 17-20 minutes stirring occasionally to allow each side to get browned. Turn the heat to medium-high near the end of cooking. You want the mushrooms to have a rich caramel browned color!

2. While the mushrooms are cooking, boil the water for the pasta and cook the linguini. Carefully reserve 1/2 cup of the pasta water to use in the Alfredo sauce.

3. When the mushrooms are done cooking push them to the side of the pan and reduce heat to medium-low. In the empty part of the pan add the butter then the grated garlic and cook for 1 minute. Add the flour and whisk into the butter to make the roux, cook for 30 seconds more.

4. Pour in the light cream allowing the mushrooms into the sauce now. Whisk so the roux is incorporated into the cream and cook over medium heat for about 5 minutes to thicken. Add the salt, pepper, and nutmeg.

5. Add the Parmesan cheese and stir so it fully melts and blends into the Alfredo sauce. At this time add any pasta water you want to get to the saucy consistency you like. I usually add most of it because the sauce will thicken as it cools.

6. Add the cooked linguini, garnish with any extra cheese you want then you’re ready to eat!