Description
A simple yet elegant dish where rich cream meets the effervescence of champagne, creating a beautiful melody of flavors.
Ingredients
Scale
- Fettuccine or linguine (or your favorite pasta)
- 1 cup Champagne or dry sparkling wine
- 1 cup Heavy Cream
- 1 cup Freshly grated Parmesan cheese
- 1 cup Sliced mushrooms (cremini or shiitake)
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- Salt and Pepper, to taste
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve about a cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic for 30 seconds until fragrant.
- Add sliced mushrooms and sauté until they release their juices and turn golden, about 5–7 minutes. Season with salt and pepper.
- Pour in the champagne and let it simmer for a few minutes to allow the alcohol to evaporate.
- Reduce the heat and stir in the heavy cream, allowing it to simmer for 3–5 minutes until it thickens slightly.
- Combine the drained pasta into the skillet, tossing to coat with the sauce. If needed, add reserved pasta water gradually to adjust consistency.
- Remove from heat and stir in grated Parmesan, melting it into the sauce. Adjust seasoning with more salt and pepper if needed.
- Plate the pasta and garnish with fresh herbs and additional Parmesan, if desired.
Notes
Use fresh ingredients for best flavor. Allow the cream to simmer gently to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Champagne, Pasta, Cream Sauce, Parmesan, Quick Dinner