Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the orecchiette and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil and butter in a large frying pan or skillet over a medium heat. Once the butter is melted and foaming, add the diced shallots and cook for 3-4 minutes until they have softened and become translucent.

Brown the Mushrooms: Turn the heat up to medium-high. Add the sliced mushrooms to the pan. It's important not to overcrowd the pan, so do this in two batches if necessary. Cook for 5-7 minutes, stirring only occasionally, until the mushrooms have released their water and are nicely browned and a bit crispy at the edges. This browning step is crucial for flavour.

Add Garlic and Thyme: Add the minced garlic and fresh thyme leaves to the pan. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to let it burn.

Deglaze the Pan: Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom – this is where so much of the flavour is! Let the wine bubble away and reduce by about half, which should take 2-3 minutes.

Create the Creamy Sauce: Reduce the heat to low. Pour in the double cream and stir everything together. Let it gently simmer for a couple of minutes to thicken slightly. Season generously with salt and black pepper. What works best for me is tasting and adjusting the seasoning at this stage, before adding the pasta.

Combine Everything: Drain the cooked orecchiette and add it directly to the pan with the mushroom sauce. Add the grated Parmesan cheese and about 60ml (a quarter of your reserved mugful) of the starchy pasta water.

Emulsify the Sauce: Stir everything together vigorously for about a minute. The starchy water will help the sauce emulsify and cling beautifully to every piece of pasta, creating a silky, glossy finish. If the sauce seems too thick, add another splash of pasta water until you reach your desired consistency. Stir in the chopped fresh parsley.

Serve Immediately: Divide the Orecchiette Mushroom Thyme Sauce among warm bowls. Top with an extra grating of Parmesan cheese and a crack of black pepper.