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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Pastas > 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, use some discretion, and always enjoy yourself.
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Ingredients:
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
Preparation:
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. Keeping 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.
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