Add a drizzle of olive oil and the garlic clove to a skillet.

Sauté, then remove the garlic. Add the cardoncelli mushrooms and cook them.

Meanwhile, bring a pot of water to a boil for the tagliatelle. Salt the water and cook the pasta.

Once the pasta is cooked al dente, add it to the mushrooms.

Next, add the cream and toss everything together until well combined.

Serve with a sprinkle of chopped parsley. Add grated cheese if desired. Serve hot.