Bring a large pot of heavily salted water to a rolling boil. Add the thick pappardelle pasta and cook until al dente. Reserve 1/2 cup (120ml) of starchy pasta water, then drain.

Heat 1 tbsp (15ml) olive oil and 1 tbsp (15g) butter in a large skillet over medium-high heat. Add sliced cremini mushrooms in a single layer. Let sit undisturbed for 3-4 minutes to form a golden-brown crust, then toss and cook 2 more minutes. Remove from pan.

Lower heat to medium. Add remaining 1 tbsp (15g) butter and minced shallot to the skillet. Cook for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.

Pour in 1 cup (240ml) heavy cream, scraping up browned bits. Simmer gently for 2 minutes. Reduce heat to low and gradually stir in 1 cup (100g) grated parmesan until melted into a pale creamy sauce.

Pour in 1/4 cup (60ml) reserved pasta water to emulsify. Add the cooked pappardelle and toss vigorously until every ribbon is thoroughly coated and glossy.

Serve in a shallow white ceramic bowl. Top with layered slices of the pan-seared mushrooms. Garnish with freshly grated parmesan threads, coarse black pepper specks, and finely chopped fresh green parsley.