Begin by carefully cleaning the fresh morel mushrooms under cold running water, brushing off any dirt. Halve the morels lengthwise and inspect for any grit hiding inside. Set them aside on a paper towel to dry while you prep the other ingredients.

Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil over high heat. Once boiling, add the fresh tagliatelle, stirring gently to prevent sticking. Cook for 2-3 minutes until the pasta is al dente, then reserve a cup of pasta water and drain the rest.

In a spacious skillet, melt 3 tablespoons of unsalted butter over medium-low heat. Add the finely minced shallots and sweat them gently for 4-5 minutes until they turn translucent but do not color.

Raise the skillet's heat to medium, adding the cleaned morel mushrooms. Sauté the mushrooms for about 6-8 minutes until they release their moisture and edges begin to caramelize.

Once the morels are nicely browned, stir in the minced garlic and fresh thyme. Cook for an additional 30 seconds.

Pour in the dry white wine, scraping the skillet bottom with a wooden spoon. Let simmer for about 3-4 minutes, reducing the wine by approximately three-quarters.

With the wine reduced, drop the drained tagliatelle into the skillet, tossing gently to combine with the morel mixture. Cook for an additional 2-3 minutes.

Stir in the heavy cream gently, seasoning with kosher salt and freshly ground black pepper to taste. Continue to heat for about 2-3 minutes.

Take the skillet off the heat and add the cooked pasta directly into the sauce, tossing to coat the noodles evenly. Gradually add reserved pasta water if the sauce is too thick.

Return your skillet to low heat and add the remaining cold butter cubes. Toss the pasta continuously until the butter is completely melted.

Quickly plate your Buttery Morel Mushroom Pasta, garnishing each serving with a sprinkle of extra cheese and fresh thyme leaves. Serve immediately while warm.