Bring a large pot of salted water (2 tablespoons kosher salt) to a boil.

Heat a large pan over medium heat, add olive oil and sausage, and brown the sausage (5-7 minutes).

Add mushrooms to the pan and cook until browned.

Add diced onion and garlic to the pan. After 2 minutes, remove and discard the garlic. Cook until onions are soft.

Increase heat to medium-high, add white wine, and cook until reduced by half, scraping the brown bits from the bottom of the pan.

Begin cooking pasta until just shy of al dente.

Add heavy cream to the pan, bring to a simmer while stirring, then reduce heat to low.

Add the almost al dente pasta to the sauce, mixing to coat. Add reserved pasta water if needed to loosen the sauce.

Cook, stirring frequently, until pasta is perfectly al dente.

Turn off the heat, remove the pan, and stir in grated Pecorino. Season with black pepper, a pinch of nutmeg, and salt to taste.

Serve with extra grated Pecorino. Enjoy!