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

Steps

1. Preheat oven to 350 degrees.
2. 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.
3. 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.