Start by bringing a large pot of salted water to a rolling boil. Add your choice of pasta, such as fettuccine or penne, and cook according to the package instructions for 8-10 minutes, until al dente. Reserve ½ cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for approximately 3-4 minutes until translucent.

Add 2 minced garlic cloves and 8-10 ounces of sliced mushrooms to the skillet. Sauté for about 5-7 minutes until mushrooms are tender.

Pour in 1 cup of heavy cream, stirring gently. Let the sauce simmer for 2-3 minutes until slightly thickened.

Stir in ½ cup of grated Parmesan cheese and 1 teaspoon of thyme, along with salt and pepper to taste. Mix until cheese melts.

Add the drained pasta to the skillet and toss well to coat in the sauce. Adjust consistency with reserved pasta water if needed.

Serve hot, garnished with chopped parsley and extra Parmesan cheese. Optionally drizzle with olive oil.