1. Cook the pasta according to package
directions, al dente. Drain, making sure to reserve 1/4–1/2 cup of the cooking water. Set aside.
2. While the pasta is cooking, place butter in a large saucepan over medium to high heat. Add mushrooms and sauté until golden. Make sure the flame is high enough
to reduce the liquid that the mushrooms release. Sprinkle with salt, to taste.
3. Add the frozen cubes, heavy cream,
and spices and cook, stirring every couple of minutes, until cream is simmering and everything is well combined. Add the pasta to the sauce and mix well, thinning with 1/4–1/2 cup of the cooking water so that the sauce reaches desired consistency. It
should be not too thick and not too thin.
4. Transfer the noodles to a large serving
dish and sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately.