And I didn't actually have pappardelle pasta so I used spaghetti.
dried pappardelle for 2 (about 250-300g)
chestnut mushrooms - 350g
butter - 75g
garlic - 2 cloves
parsley - 5 bushy sprigs
parmesan cheese - 40g
Slice the mushrooms thinly. Melt the butter in a shallow pan, then add olive oil and the mushrooms. Leave to cook on a moderate heat. Peel and finely slice the garlic, then add it to the pan with a few grinds of salt and black pepper. Stir the mushrooms from time to time, but it is important to let them colour so that all their sweet nuttiness comes out.
Put a deep pot of water on for the pasta. Bring it to the boil, then salt it generously. Toss in the pasta and leave it to cook until it is tender, but still has a bit of bite to it. This will be about 7-9 minutes, so test it from time to time. When the pasta is ready, drain it and tip it into the cooked mushrooms. Throw in the chopped parsley and grated parmesan, continue cooking briefly then tip into warm bowls.
From Nigel Slater's - The Kitchen Diaries