halfbakedharvest4.2
One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil.
The pasta gets cooked right in the creamy sauce making for a crazy simple and easy dish. You can simmer it, covered on the stove or bake it in the oven. I personally prefer the oven, I just think the pasta gets more evenly cooked that way.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pot
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350 degrees F.
2
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.
garlic (minced or grated)2 clovescream cheese (at room temperature)4 ounces
3
To serve, plate the pasta. Garnish with parsley, black pepper and truffle oil.
truffle (or as needed)2 tablespoon
Nutrition Facts
calories
852 kcal
fat Content
56 g
serving Size
4 g
fiber Content
2 g
sugar Content
3 g
sodium Content
487 mg
protein Content
21 g
cholesterol Content
171 mg
carbohydrate Content
61 g
saturated Fat Content
32 g
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