Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.

Prep the mushrooms: Wipe mushrooms clean and slice. Avoid rinsing under water if you can; they absorb moisture and won’t brown as well.

Sauté aromatics: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add shallot with a pinch of salt and cook 1–2 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Brown the mushrooms: Add mushrooms in a single layer. Don’t stir for 2–3 minutes to encourage browning, then stir and continue cooking until golden and reduced, about 5–7 minutes. Season with salt and pepper.

Deglaze: Pour in 1/4 cup dry white wine or broth. Scrape up the browned bits. Let it reduce by half, 1–2 minutes.

Make it creamy: Lower the heat to medium. Add 1/2 cup heavy cream (or 3/4 cup half-and-half). Simmer gently for 1–2 minutes until slightly thickened.

Add pasta and cheese: Toss the drained pasta into the skillet. Add 1/2 cup pasta water and 1/3–1/2 cup grated Parmesan. Toss until the sauce is glossy and coats the noodles. Add more pasta water as needed.

Finish: Stir in fresh thyme or parsley. Taste and adjust salt and pepper. Add a pinch of red pepper flakes and a squeeze of lemon or a little zest for brightness if you like.

Serve immediately: Plate the pasta and top with extra Parmesan, black pepper, and herbs.