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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cook's Illustrated 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, 1/2 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.
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