Bring a large pot of salted water to the boil. Add the fettuccine into the pot.
Cook pasta per packet instructions, minus 1 minute. Reserve 1 mugful of pasta cooking liquid, then drain pasta.
Melt 1 tbsp of oil in a large skillet over medium heat. Add the drained wild mushrooms. Cook for 3/4 minutes.
Add pasta, about 3/4 cup of reserved pasta water. Toss gently or until water reduce and thickens into a saucy glaze that coast the pasta. If the pasta dries out, add more pasta water. Season with pepper.
Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.