Fettuccini Alfredo With Morels
- 1/2 cup unsalted butter - (1 stick)
- 1 cup heavy cream
- 2 tablespoons Cognac
- 1 1/4 pound fresh morels rinsed, drained, and patted dry
- 1 pound fettuccini pasta
- 1/2 cup freshly-grated Parmesan cheese plus
- additional as an accompaniment
In a skillet melt 2 tablespoons of butter over moderate heat, being careful not to burn the butter. Add the cream, cognac, and salt and pepper to taste. Bring the mixture to a boil and add the morels. Simmer, covered, for roughly 10 minutes, or until thickened.
Keeping the mixture warm, boil a kettle of salted water and cook the fettuccine until al dente. While the pasta is cooking, melt the remaining 6 tablespoons of butter over low heat in a large, deep skillet.
Drain the pasta, add it to the skillet, and toss with the butter. Add the morels, 1/2 cup of Parmesan, and salt and pepper to taste. Toss well and serve on heated plates.
This recipe yields ?? servings.
A final word about this recipe: It makes a great "base." You can try frying and dicing some bacon and adding it to the sauce, or add some fresh sliced ramps sauteed with garlic. Diced cooked shrimp or chicken would also be delicious. You could experiment by using sherry instead of cognac, or even by adding some shredded cheese, or sour cream. Use your imagination, use some discretion, and always enjoy yourself.