Fettuccini Alfredo with Morels

Fettuccini Alfredo with Morels
The sauce makes a great "base." You can try frying and dicing some bacon and adding it to the sauce, or add some fresh sliced ramps sautéed 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 and always enjoy yourself.

½ cup unsalted butter (one stick)
1 cup heavy cream
2 tablespoons Cognac
1 ¼ pound fresh Morel mushrooms, rinsed, drained and patted dry
1 pound fettuccini
½ 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.

Add the morels. Simmer, covered, for roughly 10 minutes, or until thickened. Then keep the mixture warm.

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, ½ cup of Parmesan, and salt and pepper to taste. Toss well and serve on heated plates.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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