Wild mushroom and summer truffle pasta

Boil a pot of salted water and add your fettuccine. In a large skillet add in olive oil and shallots. Cook down for ~4 minutes. Add in your mushrooms and season with salt. Once mushrooms are almost finished cooking add in your garlic. Once fragrant add in butter, rosemary and thyme. Deglaze the pan with white wine, once the wine is reduced by about half add in your heavy cream and black pepper bring to a low simmer, add your cheese. Once combined add your noodles and a ladle of pasta water. Garnish with summer truffles, extra thyme and cracked black pepper.