FETTUCCINI WITH GORGONZOLA AND CHAMPAGNE CREAM SAUCE

Fettuccini with Gorgonzola and Champagne Cream Sauce image

Make and share this Fettuccini with Gorgonzola and Champagne Cream Sauce recipe from Food.com.

Provided by Julesong

Categories Cheese

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

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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

Steps:

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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