Macaroni in Alfredo sauce with mushrooms

Bring a pot of water to a boil, salt it generously and add the pasta; cook to the package timing.

Heat a pan on medium-high, melt the butter and add the mushrooms, cut in fairly large pieces.

Stir on medium-high; add salt, freshly ground black pepper, onion powder and garlic powder, then the finely diced red bell pepper.

Stir until everything is well fried, then remove to a bowl. Do not clean the pan.

Add the heavy cream to the pan and cook on medium-low about 5 minutes, until reduced and thickened.

Drain the pasta and do not rinse it, so the starch stays on and the sauce sticks.

Reduce the heat to the lowest mark and add the cheese, then the vegetables and finally the pasta. Stir quickly and switch off the stove as soon as it is mixed, or the cheese turns rubbery.

Taste and adjust the seasoning; the cheese is salty, so add only freshly ground black pepper (or white pepper).

Garnish with chopped parsley.