Bring a pot of salted water to a boil and add in the pasta. Cook according to the package instructions. Reserve a cup of the starchy cooking water before draining the pasta and setting aside.

Wash and slice the mushrooms. Heat 1 tablespoon of olive oil in a nonstick frying pan. Once the oil is hot (it will shimmer) toss the sliced mushrooms into the pan with the thyme leaves and sauté until the mushrooms are golden. Add in the diced shallot and minced garlic and continue to cook for another 5 minutes, until the shallots and garlic are soft. *Add white wine at this stage of the cooking process, is using.

Gently pour the cream into the pan and bring to a gentle simmer and let thicken. If you need to adjust the consistency of the sauce pour in some of the reserved pasta water and stir. Whisk the parmesan cheese into the sauce and adjust the seasoning with salt and pepper. Toss the cooked pasta into the sauce and sprinkle in the parsley and extra parmesan cheese.

Divide between bowls and serve with salad and crusty bread.