Fettuccini With Gorgonzola And Champagne Cream Sauce - cooking recipe

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

Preparation

Heat olive oil and butter together in a large, heavy skillet; add shallots and saute 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.