Brown the mushrooms for depth: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the sliced mushrooms in a single layer—do not crowd them. Let them sit undisturbed for 3–4 minutes until the undersides turn a deep, golden brown. You should hear a gentle, steady sizzle. Toss and continue cooking until all moisture has evaporated and the mushrooms are tender and glossy. Season with a pinch of salt.

Build the aromatic base: Reduce the heat to medium and add the butter. Once it melts and begins to foam, stir in the diced shallot. Cook for 2 minutes until it turns translucent and smells sweet. Add the minced garlic and dried thyme, stirring constantly for 30 seconds until the garlic releases its fragrance—be careful not to let it colour.

Pour in the stock and start the pasta: Pour the stock into the pan and bring it to a gentle boil. Break the fettuccine in half and add it to the liquid, ensuring it is mostly submerged. Stir immediately to prevent sticking. Reduce the heat to a steady simmer and cook uncovered for 10–12 minutes, stirring occasionally. The pasta will absorb the liquid and soften. You will notice the sauce beginning to thicken and look creamy.

Add the cream and Parmesan: Once the pasta is al dente and most of the liquid has been absorbed, pour in the double cream. Stir in the grated Parmesan a handful at a time, letting it melt into the sauce. The mixture will turn a pale, silky gold. Grate the nutmeg directly over the pan and stir through.

Wilt the spinach: Add the fresh spinach leaves on top of the pasta. Cover the pan with a lid for 1 minute, then remove the lid and stir. The spinach will collapse into the sauce, turning a vibrant, deep green. Taste and adjust the seasoning with salt and black pepper.

Rest and serve: Remove the pan from the heat and let it sit for 2 minutes. This resting time allows the sauce to thicken further and cling to the pasta. Garnish with fresh parsley and an extra grating of Parmesan before serving.