I bring a large pot of salted water to a boil and cook 12 oz pasta until al dente, per package instructions. I reserve ¼ cup pasta water, then drain and set aside for this creamy pasta delight.

In a large skillet over medium heat, I melt 2 tbsp butter with 1 tbsp olive oil. I sauté 1 chopped onion until translucent (about 3 minutes), then add 4 minced garlic cloves for 30 seconds for a fragrant savory mushroom dish.

I add 12 oz sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and moisture evaporates, creating a rich base for this garlicky pasta treat.

I pour in 1 cup heavy cream, add ½ tsp thyme, salt, and pepper, then stir in ½ cup parmesan. I simmer for 3–4 minutes until thickened for a silky creamy pasta delight.

I toss the cooked pasta and ¼ cup reserved pasta water into the skillet, coating evenly. I garnish with parsley and extra parmesan, serving warm for a perfect savory mushroom dish.