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Fettuccini with Gorgonzola and Champagne Cream Sauce

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“A delicious, rich pasta dish, perfect for a romantic evening!”
READY IN:
25mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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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