Pipette with Mushrooms

Briefly wipe mushrooms with kitchen paper so they don't become watery when frying.

Salt the water generously and start tasting the pasta one minute before the package time.

The onion should become translucent to lightly golden, not dark.

Cook the mushrooms at slightly higher heat to develop more browning and flavor.

If the sauce becomes too thick, stir in a little pasta cooking water.

Add the parsley only at the end so it retains its fresh aroma.

Transfer the pasta straight from the pot to the pan and toss briefly so it absorbs the sauce better.