First, go find some fresh wild morels. Then….heat your pasta water and while that is happening, roughly chop up a pile of morels and more finely chop up some garlic and a few sage leaves.

While the pasta is cooking….
…..heat up a big cast iron pan, add a little oil and the garlic and the sage and the morels and let them cook up for a while.

While the morels are cooking….
…grate some cheese (I used Parmigiano but I bet several other choices would be tasty too).

Before the pasta is done….
add some white wine to the morels, garlic and sage. I also added a cup of milk. Heavy cream would have been way richer but I try to stay away from it. Stir it all up and let it simmer.

When the pasta is cooked, strain it then add it right into the morel/sauce mixture and toss it around. Let it all cook together in the cast iron pan for a couple minutes.

Shut off the burner, then toss in the cheese, a sprinkle of salt, some fresh ground pepper and if you like a few chile flakes. Add some fresh parsely. Toss it all together, and enjoy.