Fettuccini With Gorgonzola And Champagne Cream Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 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
• pepper, to taste
• 1 lb dry fettuccine, cooked al dente
• 1/3 cup grated parmesan cheese, for garnish

Recipe

• 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 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.