Fettuccini with Gorgonzola and Champagne Cream Sauce

A delicious, rich pasta dish, perfect for a romantic evening!

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon butter
• 2  shallots, finely chopped
• 1  cup  champagne
• 2  cups heavy cream
• 8  ounces  soft gorgonzola, crumbled
• 1⁄2 cup  finely grated parmesan cheese
•  salt
•  white pepper, to taste
• 1  lb dry fettuccine, cooked al dente
• 1⁄3 cup  grated parmesan cheese, for garnish

Directions

1. Heat olive oil and butter together in a large, heavy skillet; add shallots and sauté until translucent.
2. Add champagne and reduce well, to approximately syrup consistency; add cream and reduce slightly.
3. Whisk in the gorgonzola and Parmesan; taste and adjust seasoning with salt and white pepper.
4. If the sauce is thicker than you'd like, add water from the cooked/cooking pasta to achieve desired consistency.
5. Add the drained hot pasta to the sauce and heat well until the pasta absorbs a bit of the sauce.
6. Serve in a large pasta bowl, garnished with additional Parmesan and black pepper, and accompanied by garlic bread.
7. Also good with sauteed mushrooms added.