Fettuccini With Gorgonzola And Champagne Cream Sauce Recipes
FETTUCCINI WITH GORGONZOLA AND CHAMPAGNE CREAM SAUCE
Make and share this Fettuccini with Gorgonzola and Champagne Cream Sauce recipe from Food.com.
Provided by Julesong
Categories Cheese
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil and butter together in a large, heavy skillet; add shallots and sauté until translucent.
- Add champagne and reduce well, to approximately syrup consistency; add cream and reduce slightly.
- Whisk in the gorgonzola and Parmesan; taste and adjust seasoning with salt and white pepper.
- If the sauce is thicker than you'd like, add water from the cooked/cooking pasta to achieve desired consistency.
- Add the drained hot pasta to the sauce and heat well until the pasta absorbs a bit of the sauce.
- Serve in a large pasta bowl, garnished with additional Parmesan and black pepper, and accompanied by garlic bread.
- Also good with sauteed mushrooms added.
FETTUCCINI WITH CREAMY GORGONZOLA SAUCE
Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.
Provided by MsBindy
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucini according to package directions.
- In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
- Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
- Add freshly ground black pepper.
- When pasta is al dente, drain it and mix it into the sauce.
- Toss well to coat the pasta and serve immediately.
- Pass the grated Parmesan at the table.
FETTUCCINE WITH CHAMPAGNE SAGE CREAM SAUCE RECIPE - (4.6/5)
Provided by á-3209
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil for the pasta and season generously with kosher salt. In a large skillet, heat the EVOO over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1 to 2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6 to 8 minutes. Add both cheeses and stir until melted. Remove pan from heat. Meanwhile, if using, grill the shrimp in grill pan or on a grill until just pink. Meanwhile, cook the pastas until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.
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FETTUCCINE WITH CHAMPAGNE CREAM SAUCE AND SAGE TOAST
From rachaelray.com
- Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, one turn of the pan, over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1-2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6-8 minutes. Add both cheeses and stir until melted. Remove pan from heat.
- Meanwhile, salt the boiling water, add the pasta and cook until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.
- While the pasta cooks, melt a few tablespoons of butter and brown up sage leaves. Once brown, remove and reserve. Dip bread on both sides in the sage butter. Top pasta with reserved sage leaves and serve in shallow bowls topped with parsley and more cheese with toast and Apple Frisée Salad alongside.
- For the Apple Frisée Salad: Combine the frisee, romaine, mushrooms, apple and celery in a large salad bowl. In a small mixing bowl, add the shallot, honey, champagne vinegar and Dijon. Stream in olive oil and whisk until combined.
ONE-PAN BAKED CHAMPAGNE CREAM SAUCE FETTUCCINE …
From halfbakedharvest.com
- Heat a large cast iron skillet or brasier with high sides over medium-high heat. Add the butter, garlic and sage. Cook for 3-5 minutes or until the garlic is fragrant and the sage crispy. Stir in the cream (and milk if using) and cream cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the champagne, gorgonzola, crushed red pepper, 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 and place the lid on the pot. Once the noodles have softened into the sauce (they can still be hard) transfer the pasta and sauce to a 9x13" dish and bake for 20-25 minutes. Stir the pasta and season with salt and pepper.
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