Pork and Mushroom Pasta

Salt your pasta water

Bring a large pot of generously salted water to a rolling boil. The water should taste pleasantly salty — this is your only chance to season the pasta itself.

Sear the pork

Pat the pork slices dry and season well with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat until shimmering. Sear the pork in a single layer for 2–3 minutes per side until golden and just cooked through — avoid crowding the pan or it will steam instead of brown. Transfer to a plate and loosely cover with foil to rest.

Cook the pasta

Drop the pasta into the boiling water and cook according to package instructions until al dente. Before draining, scoop out about ½ cup of starchy pasta water and set it aside — it's the secret to a glossy, cohesive sauce.

Sauté the mushrooms

While the pasta cooks, add the remaining 1 tbsp of olive oil to the same pan over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2–3 minutes until golden on the bottom, then stir and continue cooking until any released liquid has fully evaporated, about 3–4 minutes more. Season with salt and pepper, add the garlic, and stir for 1 minute until fragrant.

Build the cream sauce

Reduce the heat to medium-low and pour in the double cream. Let it bubble gently for 2–3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Stir in the Parmesan until fully melted and smooth.

Bring it all together

Return the seared pork and any resting juices to the pan and stir to coat. Add the drained pasta and toss everything together over low heat. If the sauce feels too thick, add a splash of the reserved pasta water and toss again until silky. Taste, adjust seasoning, and serve immediately.