adapted from Katie Plumb of Farm Cart who adapted from Budget Bytes
Melt the butter over medium heat in a wide skillet, preferably one your biggest lid will fit, more or less. Add the mushrooms and let cook, stirring now and then until the mushrooms have released all their moisture and begin to brown and crisp.
Add garlic and a few twists of black pepper. Stir to cook a minute.
Add the broth, turn up the heat, and bring to a boil. Add the fresh pasta and using tongs, stir and lift and stir to separate the strands and coat them in the broth. Simmer for about 5 minutes, covering when you aren't stirring. There should be a little saucy liquid left in the bottom of the skillet, if not add a little more broth or water. If there is too much liquid and the pasta tastes almost done, then turn up the heat and boil some off.
Add the heavy cream and stir to combine. Simmer a minute or two to thicken the sauce. Turn off the heat and add the Parmesan, stir until it is melted into the sauce. Serve immediately.