Fettuccini with Gorgonzola and Champagne Cream Sauce

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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