Champagne Cream Pasta with Parmesan
Champagne Cream Pasta with Parmesan is a luxurious dish that elevates any dining experience. Featuring fresh fettuccine enveloped in a rich, velvety sauce infused with dry champagne, garlic, and freshly grated Parmesan, this recipe is perfect for romantic dinners or casual gatherings. Each bite offers an explosion of flavors that will leave your guests raving. Simple yet elegant, it’s an impressive meal that transforms everyday ingredients into restaurant-quality cuisine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 8 oz fresh fettuccine
- 1 cup dry champagne
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp unsalted butter
Instructions
- Cook the fettuccine in salted boiling water until al dente (8-10 minutes). Drain and reserve some pasta water.
- In a large skillet, melt butter over medium heat. Sauté minced garlic until fragrant (about 1 minute).
- Pour in champagne and simmer for 3 minutes until slightly reduced.
- Lower the heat and whisk in heavy cream gradually. Simmer for about 5 minutes until thickened.
- Fold in grated Parmesan cheese until melted. Adjust consistency with reserved pasta water if needed.
- Toss cooked fettuccine in the sauce until fully coated. Season with salt and pepper to taste.
- Serve warm, garnished with chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 650mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: - For a sharper flavor, substitute Parmesan with Pecorino Romano. - Enhance the dish by adding shrimp or sautéed mushrooms. - Store leftovers in an airtight container for up to three days; reheat gently on stovetop.