Bring a large pot of salted water to a boil. Add fettuccine or spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain, and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and golden.

Add sliced mushrooms to the skillet and sauté for 5-7 minutes until tender and golden.

Pour in heavy cream and let it simmer for 3-4 minutes, stirring occasionally. Season with black pepper.

Add drained pasta to the skillet and toss with the sauce. Incorporate reserved pasta water if needed to achieve desired consistency.

Remove from heat and stir in Parmesan cheese and fresh basil. Toss to combine and serve warm.