Creamy mushroom pasta

Set a pan on the stove over medium heat, add extra virgin olive oil and a splash of water before the oil gets hot.

Add the mushrooms before the garlic burns, add pepper, then the butter.

Salt the boiling water with a tablespoon of sea salt.

Blend a portion of mushrooms with a little olive oil and a splash of milk; loosen with a little water or more milk for extra creaminess.

Add parsley to the pan.

Pour the milk into the pan, then add the blended mushroom cream and mix until it thickens.

Add pasta water, then the pasta, and mix.

Add more pasta water and toss over the flame, then add the pecorino in two goes with a little more pasta water.