Ingredients
- Pasta (fettuccine, tagliatelle, or spaghetti)
- 1 cup Champagne (dry or semi-dry)
- 1 cup Heavy Cream
- 3 cloves Garlic, minced
- 8 oz Mushrooms (button or cremini), sliced
- 1 cup Parmesan Cheese, freshly grated
- Fresh Herbs (parsley, basil, or chives), for garnish
- Salt and Pepper, to taste
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water and drain the rest.
- Sauté the Mushrooms and Garlic: In a large skillet over medium heat, add olive oil and butter. Once melted, add minced garlic and sliced mushrooms, cooking until golden and fragrant.
- Deglaze with Champagne: Pour in the champagne and let it simmer for a few minutes until reduced by half.
- Add Cream: Lower the heat and add heavy cream, stirring until combined and heated through.
- Combine: Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, slowly add reserved pasta water until desired consistency is reached.
- Finish with Parmesan: Stir in freshly grated Parmesan and season with salt and pepper to taste.
- Serve: Plate the pasta, garnishing with chopped herbs and an extra sprinkle of Parmesan. Enjoy immediately!
Notes
For lighter options, substitute heavy cream with half-and-half or vegetable broth instead of champagne.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian