One-Pan Baked Champagne Cream Sauce Fettuccine With Truffle Oil. Recipe

Cooking Directions

• STEP 1.Cook the fettuccine according to package instructions until al dente.
• STEP 2.In a saucepan, heat the champagne over medium heat until it starts to simmer.
• STEP 3.Add the heavy cream and truffle oil to the saucepan and stir to combine.
• STEP 4.Drain the cooked fettuccine and add it to the saucepan, tossing to coat the pasta in the cream sauce.
• STEP 5.Transfer the pasta to a baking dish and sprinkle with grated Parmesan cheese.
• STEP 6.Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the top is golden and bubbly.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• Be careful not to overcook the fettuccine, as it will continue to cook in the oven.
• Feel free to add cooked chicken, shrimp, or vegetables to the pasta for added protein and flavor.
• For an extra touch of luxury, garnish the baked pasta with fresh truffle shavings.

Storage and Serving

• This dish is best served immediately after baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.