Fettuccini With Gorgonzola And Champagne Cream Sauce

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 shallots, finely chopped
• 1 cup champagne
• 2 cups heavy cream
• 8 ounces soft gorgonzola, crumbled
• 1/2 cup finely grated parmesan cheese
• salt
• white pepper, to taste
• 1 lb dry fettuccine, cooked al dente
• 1/3 cup grated parmesan cheese, for garnish

1. Heat olive oil and butter together in a large, heavy skillet; add shallots and saute until translucent.
2. Add champagne and reduce well, to approximately syrup consistency; add cream and reduce slightly.
3. Whisk in the gorgonzola and Parmesan; taste and adjust seasoning with salt and white pepper.
4. If the sauce is thicker than you'd like, add water from the cooked/cooking pasta to achieve desired consistency.
5. Add the drained hot pasta to the sauce and heat well until the pasta absorbs a bit of the sauce.
6. Serve in a large pasta bowl, garnished with additional Parmesan and black pepper, and accompanied by garlic bread.
7. Also good with sauteed mushrooms added.

olive oil, butter, shallots, champagne, heavy cream, gorgonzola, parmesan cheese, salt, white pepper, dry fettuccine, parmesan cheese

Taken from www.food.com/recipe/fettuccini-with-gorgonzola-and-champagne-cream-sauce-29597 (may not work)