Ingredients:

• 16 ounces pasta
• 1/2 stick of butter
• 5-7 fresh garlic cloves peeled and chopped ( more or less to your taste)
• Four pinches of oregano
• Four pinches of basil (fresh if possible)
• Two pinches of salt (or to your taste)
• One teaspoon of fresh ground pepper
• About 30 button mushrooms cleaned and sliced
• Two bunches of fresh green onions cleaned and sliced
• 1/2 pint heavy whipping cream
• About (more or less) 12-oz Parmesan (dry, table parm)
• 1/2 pound mozzarella cheese (whole milk)

Cook pasta al dente.

Melt butter with garlic, herbs, spices & mushrooms on low to med. heat in a very large frying pan. you will need room to toss the pasta, if you have a pan has a metal handle this works best for one pan dish) You want the herbs, spices and garlic to infuse the mushrooms and butter be careful not to burn the garlic. This should take about 10 minutes or so. Of sauté time. Heat should be turned up to med-high when the butter starts to crackle mix in chopped green onions. Give them a few tosses. Don't kill the onions just slightly wilt them. Oh that smell! Yum! Your butter should still be very hot, listen for the sizzle. You can add the cream only when the butter is ready. Add Cream slowly stir with a wooden spoon, some will stick to the bottom anyway. When the cream starts to boil start adding the parm slowly still stirring, (be careful not to let the cream burn) keep adding parm until semi thick. (Alfredo sauce thickness.) After you rinse the pasta toss it in the same pan, all pasta should be covered with the sauce. Crown the dish with Mozzarella to blanket the entire dish. Broil on Med. - Low until slightly brown. (about 10 minutes)

Notes: Change pasta style to Fettuccini, Penne, whatever you like, add Broccoli or another green vegetable.
Switch to non-vegetarian by adding bacon or chicken

That's it! Enjoy

P.S. Don't forget to make a mess while cooking, everything tastes better when you have fun! ~Jessica