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.
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