Boil a large pot of salted water and cook the pasta according to package instructions until al dente, about 8 to 10 minutes. Drain, reserving a cup of pasta water.

Clean the Morel mushrooms by brushing them and soaking in salted water for 15 minutes. Rinse until the water runs clear and reserve soaking water.

In a skillet, melt butter over medium heat. Add sliced shallots and minced garlic, and sauté for 7 minutes until soft.

Add cleaned Morel mushrooms and the reserved soaking water to the skillet. Sauté for 10 minutes until tender.

Lower heat, add half of the heavy cream and fresh thyme. Simmer for 5 minutes until the sauce thickens.

Add the drained pasta to the skillet and toss to coat with sauce. Use reserved pasta water if needed.

Pour in the remaining heavy cream and season with salt and pepper. Mix well.

Serve the pasta, garnished with fresh thyme and grated Parmesan cheese if desired.