Bring a large pot of generously salted water to a rolling boil. Add the fettuccine or linguine and cook it for one minute less than the time specified on the package. Before draining, reserve approximately 1 cup of the starchy cooking liquid. Set the drained pasta aside.

While the pasta cooks, slice the mushrooms to an even thickness of about ¼ inch and finely mince the garlic.

Place a large skillet over medium-high heat. Add the unsalted butter and olive oil, allowing the butter to melt and begin foaming.

Arrange the sliced mushrooms in the hot skillet and season them with a small pinch of the measured salt and black pepper. Leave them undisturbed for 2 to 3 minutes so that they develop a golden surface.

Stir the mushrooms and continue cooking for another 2 to 3 minutes, or until they are richly browned and the moisture they release has largely evaporated.

Add the minced garlic to the skillet. Cook for approximately 1 minute, stirring continuously, until fragrant without allowing the garlic to become overly browned.

Pour in the dry white wine and scrape the bottom of the skillet with a wooden spoon to loosen the caramelized pieces. Simmer for 3 to 4 minutes, until the liquid has reduced by roughly three-quarters.

Add the low-sodium chicken broth and heavy cream to the mushroom mixture. Bring the sauce to a gentle simmer.

Stir in the finely grated Parmesan, the remaining salt, and the remaining black pepper. Continue stirring for about 2 minutes, until the cheese has fully melted and the sauce has begun to thicken.

Transfer the drained pasta directly into the skillet. Toss it with the mushroom sauce over medium heat for 1 to 2 minutes, ensuring that every strand is evenly coated.

When necessary, incorporate the reserved pasta water 1 or 2 tablespoons at a time until the sauce reaches a smooth, flowing consistency that lightly clings to the noodles.

Divide the mushroom pasta among serving bowls or plates. Garnish each portion with roughly chopped parsley, when using, and finish with additional grated Parmesan. Serve immediately while hot.