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

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.

Add butter to the Dutch oven and melt.

Add mushrooms to the frying pan and sauté for 15 minutes

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

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

Squeeze the roasted garlic out of the bulb.

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

Deglaze the pan with the wine.

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

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

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

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