Fettuccine With Morels

Cook's Illustrated

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 2⁄3 cups heavy cream
• 5  tablespoons unsalted butter
• 2  tablespoons brandy
• 4  ounces morels, rinsed, drained, and patted dry (or 1 oz. dried morels, soaked, drained, and patted dry)
•  salt
• 1  lb fettuccine
• 1  cup  grated parmesan cheese
•  ground black pepper

Directions

1. Combine 1 1/3 cup cream, butter, brandy, and morels in a saute pan big enough to accommodate the cooked pasta.
2. Heat over low heat until the butter is melted and the cream comes to a bare simmer.
3. Cover and cook at a bare simmer for 2 minutes to combine flavors.
4. Turn off heat and set aside.
5. Bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and pasta to the boiling water.
6. Cook until almost al dente; drain the pasta and add it to the saute pan.
7. Add the remaining 1/3 cup cream, cheese, ½ teaspoon salt, and pepper to taste.
8. Cook over very low heat, tossing to combine ingredients until the sauce is slightly thickened, 1-2 minutes.
9. Divide among 4 warmed pasta bowls and serve immediately.