Champagne Cream Pasta with Parmesan

Name: Champagne Cream Pasta with Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400g fettuccine; 200ml champagne; 250ml heavy cream; 100g grated Parmesan cheese; 3 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Classic Baking Recipes

I never thought a simple pasta dish could elevate a dinner party, but this Champagne Cream Pasta with Parmesan truly transforms any meal into an occasion. The creamy texture paired with the sparkle of champagne infuses each bite with luxurious flavor. I love how easy it is to prepare, yet it impresses guests every time. The interplay between the richness of cream and the effervescence of champagne creates a unique taste, making this dish unforgettable.

Created by

Harriet Bloom

Last updated on 2026-01-07T14:45:34.883Z

When I first made Champagne Cream Pasta, I was surprised by how effortlessly fancy it felt. I remember cooking it for a special occasion and enjoying the symphony of flavors that blended so beautifully. I realized that using high-quality ingredients made all the difference.

This dish taught me that pairing different textures, like al dente pasta with a velvety sauce, is key to a delightful dining experience. A little sprinkle of fresh herbs at the end adds a vibrant touch, too!

        Why You'll Love This Recipe
        Indulgent flavor that tantalizes your palate
The perfect balance of creamy and bubbly, that's oh-so-satisfying
A showstopper dish that's surprisingly easy to make

      

The Importance of Quality Ingredients

Using high-quality champagne is crucial for this dish. Since champagne lends its unique flavor profile to the sauce, opt for a brut variety for a well-balanced taste. Ensure that the champagne is chilled before you pour it into the skillet; this helps maintain its effervescent characteristics, allowing it to mix seamlessly with the cream and Parmesan.

Equally important is the cheese; freshly grated Parmesan will have a superior flavor compared to pre-grated versions. The texture of fresh cheese melts better, creating a creamier sauce. If you’re pressed for time, consider grating the cheese in advance, but try to use it within a few days for optimal flavor.

Perfecting the Sauce

When preparing the sauce, keep the heat at medium to prevent the heavy cream from curdling. Stir continuously as you blend in the cheese, looking for a silky smooth consistency. If you notice it thickening too much, don’t hesitate to add some reserved pasta water to loosen it—this not only adjusts the sauce but also helps it cling better to the pasta.

A key technique is to simmer the champagne until it reduces slightly before adding the cream. This step enhances the depth of flavor and mellows any sharpness from the alcohol, creating a harmonious blend with the richness of the cream and Parmesan.

Ingredients

Ingredients for Champagne Cream Pasta with Parmesan

Main Ingredients

400g fettuccine
200ml champagne
250ml heavy cream
100g grated Parmesan cheese
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Gather all ingredients before you start cooking for a smoother process!

Instructions

Cooking Steps

Cook the Pasta

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the champagne and let it simmer for 5 minutes to reduce slightly.

Combine Ingredients

Stir in the heavy cream and Parmesan cheese, mixing until the cheese has melted and the sauce is smooth. Season with salt and pepper.

Mix with Pasta

Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve and Garnish

Plate the pasta, garnish with fresh parsley, and serve hot with extra Parmesan on the side.

Enjoy this delightful dish with a glass of champagne for the full experience!

Pro Tips

For an extra kick, try adding some crushed red pepper flakes to the sauce for a bit of heat!

Make-Ahead Tips

You can prepare the sauce in advance, refrigerating it for up to two days. When you’re ready to serve, simply reheat it over low heat, adding a splash of champagne or reserved pasta water to regain the desired consistency. Just be careful not to let it boil; gentle reheating is key to maintaining the creamy texture.

If you prefer, cook your fettuccine a day ahead as well. Toss it lightly in olive oil to prevent sticking, then store it in the fridge. When you’re ready to serve, a quick toss in boiling water will bring it back to al dente without compromising its quality.

Serving Suggestions

This dish pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness of the sauce. For an elegant touch, consider serving it alongside grilled asparagus or sautéed spinach, adding a vibrant color contrast to your plate.

If you’re planning to impress, try garnishing the finished dish with shaved truffles or a sprinkle of toasted pine nuts for added texture and flavor. It’s the little extras that can elevate your Champagne Cream Pasta from delightful to extraordinary.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! While fettuccine works best for this sauce, you can use any pasta shape you prefer.

→ Is there a non-alcoholic version?

Yes, you can replace champagne with sparkling grape juice for a similar effervescent effect.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

→ Can I make this dish vegan?

To make it vegan, substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.