Creamy mushroom pasta without cream

Set the stove to medium heat and add extra virgin olive oil to the pan.

Add a splash of water before the oil gets hot, then the garlic, then the mushrooms before the garlic burns.

Add pepper and the butter.

Add one tablespoon of sea salt to the boiling water.

Blend a separate lot of mushrooms with a little extra virgin olive oil and a splash of milk into a cream.

Add a little more water or milk for extra creaminess, then a nice amount of parsley, and pour in the milk.

Add the blended mushroom cream to the pan and let it thicken, then add pasta water.

Add the pasta and mix, then more pasta water with the flame still on, tossing.

Add a little more pasta water, then the pecorino cheese in two goes.