Fettuccine Alfredo with Morels
1 stick (1/2 cup) unsalted butter
1 cup heavy cream
2 tablespoons Cognac
1 1/4 pounds fresh morels, rinsed, drained, and patted dry, or 1/4 pound dried (source above), soaked, drained, and patted dry
1/2 pound porcini fettuccine (recipe follows)
1/2 pound scallion fettuccine (recipe follows)
1/2 cup freshly grated Parmesan plus, if desired, additional as an accompaniment
In a skillet melt 2 tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil. Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm. In a kettle of boiling salted water cook the porcini fettuccine and the scallion fettuccine for 3 minutes, or until it is al dente. While the pasta is cooking, in a large deep skillet melt the remaining 6 tablespoons butter over low heat. Drain the pasta, add it to the large skillet, and toss it with the butter, lifting the strands. Add the morel mixture, 1/2 cup of the Parmesan, and pepper to taste and toss the mixture well. (Alternatively, the 2 kinds of fettuccine may be cooked and sauced separately.) Serve the pasta on heated plates with the additional Parmesan.