Begin by browning a good chunk of butter in a skillet—exactly how much depends on what kind of week you've had. As the butter begins to brown, add a handful of sliced mushrooms and let them cook down. Cremini works great, but any mix of mushrooms (such as maitake, shiitake, and king trumpet) would work.
After the mushrooms are nice and browned, add a bit of heavy cream—not too much, just enough to make everything creamy.
While the mushrooms are browning, boil a pot of heavily-salted water (you always need more salt than you think!) and add a box of orecchiette. I like my pasta al dente, so cook it a minute under the suggested boiling time.
Once the pasta's done, add the drained orecchiette to the skillet with the buttered mushrooms and a bunch of grated Parm and mix it all up. A sprinkle of chives on top lends a pop of color. Once plated, top it with as much Parm as you can physically grate and give it another good stir.
Recipe adapted from Bon Appétit