Wash and slice the mushrooms into any shape you prefer.

Heat a large pan and add 5 tablespoons of EVOO. Before the oil heats up, add a splash of water to prevent the garlic from burning.

Add the crushed garlic and let it cook for about 30 seconds.

Once the garlic turns golden, add the mushrooms. Stir well and season with salt and pepper.

Add the butter and continue to stir on medium-high heat. Allow the mixture to cook for 10 minutes.

Meanwhile, bring 5 litres of water to a boil in a large pot. Once boiling, add 1 tablespoon of sea salt. Gently add the pasta, pushing it down slightly to prevent sticking.

Return to the mushrooms, checking if they are ready by gently pressing on them; they should be soft. Be careful to avoid any steam burns.

Take a quarter of the cooked mushrooms and transfer them to a blender. Add a splash of EVOO.

Blend quickly, then add a splash of milk or water and blend again. Set this mixture aside.

Back in the pan, add the chopped parsley to the mushrooms and mix well. Pour in the milk and keep stirring.

Once the milk has mostly evaporated, add the blended mushroom cream and stir to combine.

Check the pasta. Before straining it, scoop up a mug full of pasta water. Strain the pasta using a colander.

Transfer the pasta to the pan. Use tongs to mix, adding reserved pasta water if the mixture seems dry.

Once you achieve a nicely balanced moisture level, toss the pasta. Turn off the heat, sprinkle Pecorino Romano on top, and quickly stir. Toss again to ensure all ingredients are well incorporated.