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Fettuccine Alfredo with Morels

Gourmet, April 1993
Fettuccine Alfredo with Morels Serve the pasta on heated plates with the additional Parmesan.
Ingredients 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
Prep Time 15 mins
Cook Time 20 mins
Total Time 30 mins


  • large deep skillets (2)
  • large pot or kettle


  • 1 ¼ cups morels rinsed, drained, and patted dry
  • ½ cup unsalted butter
  • 1 cup heavy cream
  • 2 tbsp Cognac
  • ½ lb scallion fettuccine
  • ½ lb porcini fettuccine
  • ½ cup Parmesan freshly grated


  • 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.


Gourmet, April 1993