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Fettuccine with Champagne Cream Sauce Recipe

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This recipe for Fettuccine with Champagne Cream Sauce is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon EVOO
2 tablespoons butter
2 large shallots, finley chopped
3 - 4 cloves garlic, finely chopped
3 - 4 small sage leaves, very thinly sliced, or 1/2 tsp. ground sage
About 1 cup brut Champagne or other dry sparking wine
1 cup heavy cream
1/2 cup Gorgonzola dolce (4 oz.)
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
Salt
3/4 pound egg fettuccine or tagliatelle
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped

Directions:
Directions:
Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, one turn of the pan, over medium-low. Add the butter to the skillet. When the foam begins to subside, add the shallots, garlic and sage and stir until soft, 1 to 2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6 to 8 minutes. Add the Gorgonzola and Parmigiano-Reggiano and stir until melted. Remove from the heat.

Meanwhile, salt the boiling water, add the pasta, and cook until al dente. Drain; add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper. Serve in shallow bowls topped with parsley and more cheese.

Number Of Servings:
Number Of Servings:
4

 

 

 

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