Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining, then drain the pasta.

Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add 4 cloves of minced garlic and sauté for 1 minute, stirring constantly.

Add 8 ounces of sliced fresh mushrooms to the skillet. Cook for 5-7 minutes until golden and tender.

Stir in a pinch of red pepper flakes, salt, and pepper. Cook for another minute.

Add the drained spaghetti to the skillet and toss gently for about 2 minutes.

Gradually add reserved pasta water while tossing the spaghetti to achieve a silky sauce consistency.

Stir in fresh thyme leaves and grated Parmesan cheese until combined.

Plate the spaghetti and garnish with chopped parsley.