Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook your pasta according to the package instructions until it reaches 'al dente' texture. Remember to reserve at least one cup of the starchy pasta water before draining.

Sear the Mushrooms: While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer. Let them sit undisturbed for 3 to 4 minutes until they develop a deep brown crust.

Sauté Aromatics: Reduce the heat to medium. Add the minced garlic and fresh thyme to the skillet. Stir constantly for about one minute until the garlic becomes fragrant.

Deglaze the Pan: Pour in the white wine if using. Use a wooden spoon to scrape up all the brown bits from the bottom of the pan.

Simmer the Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes until it thickens slightly.

Combine: Add the cooked pasta directly into the skillet with the mushroom mixture. Toss everything together to coat the strands.

Finish with Cheese: Sprinkle in the freshly grated parmesan cheese and a splash of the reserved pasta water. Continue to toss until the cheese melts into a silky sauce.

Season and Serve: Taste the dish and add salt and freshly cracked black pepper as needed. Serve immediately.