Bring a large pot of salted water to a boil, then add your pasta and cook according to the package instructions or until al dente. Reserve about ½ cup of pasta water, then drain the pasta and put aside

In a large skillet, heat olive oil over medium to high heat. Add your mushrooms and sautè for around 5-7 minutes or until golden and tender.

Add in your minced garlic and cook for about a minute. Season with salt and pepper to taste

Reduce the heat to medium and add the butter to the skillet with the mushrooms. Once the butter has melted, add in the heavy cream and stir until fully combined.

Let the mixture simmer for a few minutes, then stir in the truffle oil and parmesan cheese. If you find your sauce is too thick, add some of the pasta water we put aside earlier and mix until you have your desired consistency.

Top with fresh shaved truffle or chopped fresh parsley if desired.