Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water for later.

Tip: Add a pinch of salt to the boiling water to enhance your pasta's flavor right from the start.

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they start to brown and soften, about 5 minutes.

Push the mushrooms to the side of the skillet and add the Italian sausage. Break it up with a spoon and cook until browned and cooked through, about 6-8 minutes. Stir everything together, allowing the flavors to meld.

Tip: The key to great flavor is to let the sausage get a nice caramelization.

Once the sausage is cooked, add minced garlic and sauté for an additional minute until fragrant. Then, pour in the heavy cream, stirring well to combine. Allow the sauce to simmer for a few minutes until it thickens slightly. Stir in the Parmesan cheese and season with salt and pepper to taste.

Fold the cooked pasta into the creamy sausage and mushroom sauce, adding reserved pasta water a little at a time until you reach your desired consistency. Garnish with chopped parsley or basil before serving.

Tip: A splash of pasta water will help marry the sauce and pasta perfectly.