Cook the pasta according to package instructions until al dente, reserving about 1 cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until golden and tender, about 5-7 minutes.

Toss in the minced garlic and cook for an additional minute until fragrant.

Lower the heat and pour in the heavy cream, letting it simmer gently for about 3-5 minutes until it thickens.

Stir in the grated Parmesan cheese until the sauce is creamy. If too thick, add reserved pasta water to reach desired consistency.

Add the cooked pasta into the sauce, tossing until well-coated. Season with salt, pepper, and optional red pepper flakes.

Plate the pasta and top each serving with burrata cheese, allowing it to melt slightly. Garnish with fresh parsley.