Fettuccini with Gorgonzola and Champagne Cream Sauce
Elevate your pasta night with this indulgent Fettuccini with Gorgonzola and Champagne Cream Sauce, a sophisticated yet approachable dish that’s perfect for any special occasion. Featuring tender ribbons of fettuccini coated in a rich, velvety sauce made from luxurious Gorgonzola cheese, sparkling champagne, and smooth heavy cream, this recipe is a celebration of bold flavors and creamy textures. Aromatic shallots and garlic provide a delicate base, while freshly grated Parmesan and a sprinkle of parsley bring elegance and balance to each bite. Ready in just 30 minutes, this easy yet gourmet pasta dish is ideal for date nights, dinner parties, or when you’re simply craving something extraordinary. Serve alongside a chilled glass of champagne for the ultimate pairing! Keywords: fettuccini, Gorgonzola, champagne cream sauce, pasta recipe, elegant dinner ideas, creamy pasta, quick gourmet meals.
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 tbsp Unsalted butter
- 1 small, finely chopped Shallot
- 2 minced Garlic cloves
- 1 cup Champagne or sparkling white wine
- 1 cup Heavy cream
- 4 oz, crumbled Gorgonzola cheese
- 1 cup, grated Parmesan cheese
- 0.5 tsp Salt
- 0.25 tsp, freshly ground Black pepper
- 2 tbsp, chopped Fresh parsley
- 4 quarts (for boiling pasta) Water
- 1 tbsp (for boiling pasta) Salt
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccini pasta. Cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the finely chopped shallot and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the champagne or sparkling white wine, increasing the heat to medium-high. Let the liquid simmer for 3-4 minutes, allowing the alcohol to cook off and the flavors to concentrate.
Reduce the heat to medium and stir in the heavy cream. Cook for 2 minutes, stirring occasionally to ensure the mixture is smooth and creamy.
Add the crumbled Gorgonzola cheese and grated Parmesan to the pan. Stir gently until both cheeses melt into the cream sauce, forming a smooth and velvety consistency. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Add the cooked fettuccini to the sauce, tossing gently to coat the pasta evenly.
Divide the pasta among serving plates and garnish with freshly chopped parsley.
Serve immediately and enjoy this indulgent dish with a glass of champagne for a truly special meal.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 10677 mg | 464% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.0 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1815 mg | 140% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
