Bring a large pot of salted water to a boil and cook pappardelle for 8 minutes or according to package directions very al dente. Pasta should be slightly undercooked as it will continue to cook in the sauce during final stages of recipe. Before draining, reserve 1/2 cup of cooking liquid.

Heat butter in a large Dutch oven over medium heat.

Sauté onion and mushrooms until their moisture has evaporated and they are nicely browned. Add minced garlic and continue to sauté until fragrant, taking care not to allow garlic to burn or it will become bitter.

Add chicken broth, stirring to release brown bits of flavor that may have accumulated on bottom of pan while sauteing. Simmer

Reduce heat to medium low. Add heavy cream. Simmer uncovered for 10-15 minutes until sauce thickens, stirring occasionally.

Season with black pepper to taste.

Add pasta to sauce. Toss gently to coat. Continue cooking for 2-3 minutes. Pasta will absorb some of the sauce as it cooks. If pasta becomes too thick add reserved cooking water 2 tablespoons at a time to desired consistency.

Add freshly grated parmesan cheese to taste.

Remove from heat.

Enjoy!