In a large saucepan, heat 2 tablespoons of olive oil or unsalted butter over medium-low heat. Once the oil shimmers or the butter melts completely, add 8 ounces of sliced mushrooms, ensuring they are in a single layer. Sauté for about 5 minutes, stirring occasionally, until they are tender and lightly browned.

After the mushrooms have sautéed for 4 minutes, sprinkle them with salt and black pepper. Continue cooking for an additional minute until they are beautifully golden-brown.

Pour in 1 cup of whole milk or heavy cream, stirring gently to combine with the sautéed mushrooms. Crumble in 4 ounces of Gorgonzola cheese and stir continuously over medium-low heat until the cheese has fully melted.

Remove the saucepan from heat and stir in 1 tablespoon of white truffle oil and 1 teaspoon of your favorite ground herbs. Taste and adjust seasoning with salt or pepper.

Take your cooked pasta (approximately 12 ounces of your choice) and add it directly to the creamy sauce in the saucepan. Toss gently until it is completely coated.

Plate the pasta elegantly on warmed dinner plates and sprinkle additional grated Parmesan cheese on top before serving hot.