½ cup Parmesan, finely grated, plus more for serving
black pepper, freshly ground
1Heat 2 Tbsp olive oil in a large pot over medium-high heat. Cook half of mushrooms in a single, undisturbed layer until edges brown and start to crisp, about 3 minutes. Continue cooking mushrooms, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate and season with salt. Repeat with remaining oil, mushrooms, and more salt.
2Reduce heat to medium-low and return all mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
3Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
4Using tongs, transfer pasta to pot with mushrooms. Add cream and 1 cup pasta cooking liquid, increasing heat to medium until mixture is simmering. Continue to cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
5Remove pot from heat. Add parsley, butter, Parmesan, and a generous amount of pepper, tossing to combine. Taste and season with more salt if needed.
6Divide pasta among bowls and top with more parmesan, if desired. Enjoy with Trefethen Dragon’s Tooth.