2 Fungi Alfredo Rigatoni

1. Boil the rigatoni in a large pot of salted water as indicated on the package until it’s al dente. Save 1 cup of the water before draining.
2. Heat olive oil in a skillet over medium-high heat. Cook the chopped shallots until they are translucent.
3. Add the mushrooms and cook until they’ve released and evaporated their moisture, then pour in the wine.
4. Mix in the butter and garlic, cooking until the butter melts completely and the garlic becomes fragrant.
5. Stir in the heavy cream and season with Cheesoning, salt, and pepper, letting it simmer for about 4 minutes.
6. Add the cooked rigatoni and grated Parmesan to the skillet, tossing everything together. Gradually pour in the reserved pasta water until the sauce reaches a creamy consistency.
7. Cook for another 3 minutes to ensure the pasta is thoroughly coated and heated.
8. Serve the pasta hot, topped with freshly chopped parsley and Parmesan shavings or slices.