3 tb Butter
8 oz Mushrooms, sliced
3 md Garlic cloves, minced
1/2 ts Dried rosemary, crumbled
Freshly ground pepper
1/2 c  Whipping cream
Salt
4 oz Dried linguine
2 oz Bel Paese cheese, cut
Into small cubes
Chopped fresh parsley

Melt butter in heavy large skillet over medium-low heat. Add mushrooms,
garlic, rosemary and generous amount of pepper. Cook until mushrooms exude
their juices, stirring occasionally, about 5 minutes. Add cream and simmer
until sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add
pasta and cheese to sauce and stir until cheese melts. Sprinkle with
parsley and serve.