While you are making the mushrooms and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water. Lightly season the sliced mushrooms with salt and pepper.

In a large saute pan, add 2 tablespoons of olive oil over medium heat, melt in 2 tablespoons of butter. Add the seasoned sliced mushrooms to the pan and saute for 8 - 10 minutes, stirring occasionally, until they are golden. Transfer the sauteed mushrooms to a plate or a bowl and set aside. Tent with foil to keep warm.

Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for about 1 minute. Add the last 2 tablespoons of butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.

Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the cooked pasta and sauteed mushrooms. Optional: Drizzle with 1 tablespoon of truffle oil and stir in for extra flavor. Transfer to a serving dish and garnish with extra cheese if you would like. Serve hot and enjoy!