Fettuccini with Gorgonzola and Champagne Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious, rich pasta dish, perfect for a romantic evening! 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.
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