In a large saucepan, heat 2 tablespoons of olive oil or butter over medium-low heat. Add 8 ounces of sliced mushrooms and sauté for about 5-7 minutes until soft and golden brown. Season with salt and pepper.

Reduce heat to low and stir in 1 cup of milk or heavy cream and 4 ounces of crumbled gorgonzola cheese. Mix for 3-5 minutes until cheese melts and sauce is creamy.

Remove from heat and mix in 1 tablespoon of white truffle oil, 1 teaspoon each of ground sage, oregano, and thyme. Adjust seasoning with salt and pepper.

For a thicker sauce, return to low heat and add more gorgonzola or grated Parmesan, stirring for about 2 minutes.

Cook pasta according to package instructions. Drain and transfer to the saucepan with the sauce. Toss gently for 1-2 minutes to coat evenly.

Serve immediately, topping with grated Parmesan cheese. Enjoy with a side salad for a complete meal.