Linguine with Mushroom and Garlic Cream Sauce

3 tablespoon Butter

8 ounce Mushrooms -- sliced

3 md Garlic cloves -- minced

1/2 teaspoon Dried rosemary -- crumbled

Freshly ground pepper 1/2 cup Whipping cream

Salt 4 ounce Dried linguine

2 ounce 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.