Heat a large saucepan over medium-low heat, adding 2 tablespoons of olive oil or unsalted butter.

Once the oil shimmers or the butter melts, add 8 ounces of sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are tender and golden brown.

Season the mushrooms with a pinch of salt and freshly ground black pepper after 4 minutes of cooking.

Pour in 1 cup of whole milk or heavy cream and sprinkle in 4 ounces of crumbled Gorgonzola cheese.

Stir continuously over low heat for about 3-4 minutes until the cheese melts into the cream.

Remove from heat and add 1 tablespoon of white truffle oil and 1 teaspoon each of fresh herbs. Stir well and taste for seasoning.

Add cooked pasta to the sauce and toss for about 1-2 minutes until elegantly coated.

Plate the pasta in warmed bowls and finish with grated Parmesan cheese, garnishing with optional truffle oil or fresh herb leaves.