It’s almost the end of the year, and we’re into the “Champagne Problems”.

Not quite, but this is still a really easy and simple dish. You can change up the cheeses used in the recipe and pick your favorite dry champagne or sparkling wine.

Gather the Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
2 small shallots finely chopped
2 cloves garlic minced
3 sage leaves finely chopped
1 1/4 cup dry champagne or dry sparkling wine
1 cup heavy cream
2 oz cream cheese softened
1 cup parmesan grated
1/2 cup gorgonzola cheese
1 lb fettuccine
salt and black pepper to taste
parsley garnish

Types of Bubbly

It’s important to know that not all champagne is treated the same. You must use something dry or brut. Anything with a high residual sugar will be too much sweetness in this savory dish.

How to Make Champagne Cream Sauce

Heat shallow saucepan on medium. Add olive oil and butter. Once the butter melts, cook the garlic, shallots, and sage leaves for 2-3 minutes or until fragrant. Add the champagne and simmer until reduced by half (about 4 minutes). Add heavy cream and cream cheese. Cook on medium low until cream cheese has melted and sauce has thickened (about 6 minutes). Add parmesan and gorgonzola cheese. Whisk until melted and turn heat off.

Add salt and pepper to taste and top with parsley.

I hope you give this a try soon! Please tag @bartendertochef on Instagram and use the hashtag #bartendertochef