Ingredients
- Fettuccine or tagliatelle pasta
- 1 cup dry champagne or sparkling wine
- 1 cup heavy cream
- Fresh shiitake, cremini, or button mushrooms
- 1 cup freshly grated Parmesan cheese
- Fresh parsley or basil
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Bolt salted water in a large pot and cook the pasta until al dente according to package instructions. Reserve a cup of pasta water before draining.
- In a large skillet, heat equal parts butter and olive oil over medium heat. Add minced garlic and mushrooms; sauté until golden brown.
- Pour in the champagne and reduce by half. Lower the heat and stir in the heavy cream, mixing in half of the grated Parmesan.
- Add the drained pasta and toss to coat in the sauce, adding pasta water to reach desired consistency.
- Serve topped with remaining Parmesan, fresh herbs, and a crack of black pepper. Enjoy warm with a side salad or roasted vegetables.
Notes
Use the starchy pasta water to adjust the sauce’s thickness. Be careful not to overcook the pasta and maintain a gentle simmer for the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian