Ingredients:
4 tablespoons unsalted butter
2 cloves garlic minced or grated
4 leaves sage chopped
4 ounces cream cheese at room temperature
2 cups heavy cream (or 1 cup milk 1 cup cream)
1 ½ cups champagne may sub chicken or veggie broth if desired
1 cup freshly grated parmesan cheese plus more for topping
½ cup gorgonzola cheese, crumbled
pinch of freshly grated nutmeg
1 pound fettuccine pasta
fresh parsley for topping
2 tablespoons truffle oil or as needed
Directions:
Preheat the oven to 350 degrees Fahrenheit.
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 9×13” 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.
