One-Skillet Baked Champagne Cream Sauce Fettuccine with Truffle Oil
Description
Serve this one skillet pasta dish around the holidays for a truly special meal. Truffle oil, champagne, heavy cream and 3 different cheeses make it a fantastic meal that isn't light on calories or taste.
Ingredients
4 T. unsalted butter
3 cloves garlic, minced
4 sage leaves, chopped
4 oz. cream cheese, at room temperature
2 c. heavy cream (or 1 c. milk and 1 c. cream)
1 1/2 c. champagne (may substitute white wine, chicken or vegetable stock/broth, if desired)
1 c. freshly grated Parmesan cheese, + more for garnish
1/2 c. Gorgonzola cheese crumbles
pinch of freshly grated nutmeg
1 lb. fettuccine pasta
1 c. water
fresh parsley, for garnish
2 T. truffle oil
Directions
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Preheat oven to 350 degrees.
Heat a large cast iron skillet with high sides over medium-high heat. Add butter, garlic and sage. Cook 3-5 minutes or until garlic is fragrant and the sage crispy. Stir in the cream and cream cheese. Bring to a boil; simmer until smooth and creamy, about 5 minutes. Add champagne, Gorgonzola, nutmeg and a good pinch of pepper, whisk until the cheese has fully melted. Stir in one cup of water, bring to a boil and then add the dry pasta noodles; cover.
When the noodles have softened into the sauce, transfer pasta and sauce to a 9 x13 inch baking dish. Bake 20-25 minutes. Stir the pasta and season with salt and pepper.
To serve, plate the pasta. Garnish with parsley, black pepper and truffle oil.