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One Pan Baked Champagne Cream Sauce Fettuccine With Truffle Oil


f you are wondering whether or not you taste the champagne, it’s really just a faint after taste. It’s different, but so good and the truffle oil is like icing on the cake. I am semi addicted, I’ve been adding truffle oil to everything lately, I just love the flavor. Wishing it was not so crazy expensive though.

Anyway, 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.

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Rate this recipe 4.4/5 (14 Votes)


  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced or grated
  • 4 sage leaves, chopped
  • 4 ounces cream cheese, at room temperature
  • 2 cups heavy cream (or 1 cup milk, 1 cup cream)
  • 1 1/2 cups champagne (may sub chicken or veggie broth if needed)
  • 1 cup freshly grated parmesan cheese, plus more for topping
  • 1/2 cup gorgonzola cheese, crumbled
  • pinch of freshly grated nutmeg
  • 1 pound fettuccine pasta
  • fresh parsley for topping
  • 2 tablespoon truffle, or as needed


Adapted from


Step 1

Preheat the oven to 350 degrees F.

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.

To serve, plate the pasta. Garnish with parsley, black pepper and truffle oil.

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