Step 1

Preheat the oven to 375*. Heat a Dutch oven over medium heat, and a frying pan over medium heat.

Step 2

Remove most of the skin from the garlic bulb and slice off the top. Place onto the center of a foil square and drizzle with olive oil and truffle salt. Roll up foil and place into the oven for 20 minutes to roast.

Step 3

Add butter to the Dutch oven and melt.

Step 4

Add mushrooms to the frying pan and sauté for 15 minutes

Step 5

Once the butter is melted in the Dutch oven, add the sliced onions. Caramelize, stirring often, for 20 minutes

Step 6

Meanwhile, cook the pasta Al dente according to package directions. Reserve ½ cup pasta water.

Step 7

Squeeze the roasted garlic out of the bulb.

Step 8

Add mushrooms and garlic to the Dutch oven and cook for 10 minutes.

Step 9

Deglaze the pan with the wine.

Step 10

Next, sprinkle flour over the top and stir. Cook for 2 minutes.

Step 11

Pour in the pasta water, thyme, salt, pepper, Worcestershire, and cream. Stir until combined. Cook for 5 minutes to thicken.

Step 12

Next, add the pasta to the Dutch oven and stir until well mixed. Lower the heat to a simmer and cover. Cook for 5 minutes

Step 13

Grate cheese over the and garnish with fresh thyme. Enjoy!