Get your prep done before you start cooking. Set a large pot with salted water over high heat and bring to a boil.

Grate the Parmesan cheese, mince the garlic cloves, chop the mushrooms and chop the parsley.

Add pasta to the pot with boiling water and cook until al dente. Drain when ready, reserving 1 cup cooking water.

Heat a large nonstick skillet over medium high. Once hot, place the mushrooms in a single layer and cook for 1 minute. Next, stir and cook until they release their moisture. Add olive oil and cook until the mushrooms become golden brown.

Add salt, pepper, thyme, dried onion and balsamic vinegar. Stir in garlic and cook for 2 minutes. Pour in cream and bring to a simmer. Reduce heat to low and stir in Parmesan. Add parsley and butter, stir until the butter is fully melted. Simmer for 1 minute to thicken the sauce.

Toss with pasta and ¼ cup cooking water. Taste and adjust salt. Finish off with freshly ground black pepper and parsley. Add more cooking water, if needed. Serve immediately.