Delicately scrape the surface of the mushrooms with a small knife, then wipe them with a well-wrung damp cloth. Separate the stalks from the caps, cut the caps into slices and the stalks into smaller pieces. In a large heavy-bottomed frying pan (it will have to contain the pastas well), sauté the peeled cloves of garlic with the olive oil over a low heat. Add the pieces of mushroom, salt, pepper and a spoonful of chopped parsley, and stir delicately. Turn the heat up to medium and cook for 7-8 minutes, shaking the pan and stirring slowly; if it seems to be drying out too much add a little warm water. Cook the pappardelle in plenty of boiling, salted water, strain them when “al dente” – setting aside a little of the cooking water – and tip them into the frying pan with the mushrooms, which you have already heated up well. Toss everything quickly with 1 or 2 spoonfuls of the pasta cooking water. Remove from the stove, sprinkle with the remaining chopped parsley, add a drizzle of olive oil and the grated pecorino, give another “light” stir and ... straight onto the table while piping hot (in the frying pan or on a warmed serving dish). Buon appetito!