Champagne Cream Pasta with Parmesan

Name: Champagne Cream Pasta with Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g fettuccine or tagliatelle; Salt for pasta water; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup champagne (dry); 1 cup heavy cream; 100g grated Parmesan cheese; Salt and pepper to taste; Fresh parsley or chives for garnish

Highlighted under: Comfort Cooking

I love experimenting with flavors in my cooking, and this Champagne Cream Pasta with Parmesan has quickly become one of my all-time favorites. The blend of creamy texture with the effervescence of champagne creates a luxurious experience that's perfect for any occasion. It's surprisingly easy to make, yet it feels elegant enough to impress guests or to treat myself after a long day. The subtle flavors come together beautifully, making each bite a celebration of taste I can't resist.

Created by

Isla Weatherford

Last updated on 2026-01-08T13:34:36.156Z

When I first tried making Champagne Cream Pasta, I was skeptical that the champagne would add anything substantial to the dish. However, I was blown away by how it elevated the sauce, giving it a lightness and a rich, aromatic flavor that complemented the creamy Parmesan perfectly. I recommend using a dry champagne to balance the sauce's richness—this tiny detail made all the difference in achieving the right flavor.

One of the special touches I added was a sprinkle of freshly chopped herbs just before serving. It not only adds a pop of color but also enhances the freshness of the dish. It's those little details that make this recipe stand out, whether for dinner parties or casual weeknight meals.

        Why You Will Love This Recipe
        Decadent champagne flavor that enhances the creaminess
Quick and easy to prepare for any occasion
Elegant presentation that impresses guests

      

Elevating Your Pasta with Champagne

In this Champagne Cream Pasta, the choice of champagne is crucial. A high-quality dry champagne enhances the creaminess of the sauce and adds a layer of sophistication. I recommend selecting a brut champagne, as the crispness balances the rich flavors of the heavy cream and Parmesan. Remember, the champagne doesn't have to be expensive; just ensure it's a brand you enjoy drinking, as the flavor will shine through.

When simmering the champagne, aim for a medium-high heat to achieve a gentle bubble without boiling it too vigorously. This will allow the alcohol to evaporate while retaining the fresh, bubbly essence of the wine. The reduction process should take about 3-4 minutes; you’ll know it's ready when the liquid has thickened slightly and the aroma fills the air, creating an inviting atmosphere in your kitchen.

Technique for a Perfect Sauce

Achieving the perfect creamy consistency for the sauce relies on several key steps. Once you introduce the heavy cream, keep the heat on medium-low to avoid curdling. Let it simmer gently for 5 minutes while stirring occasionally. You want the sauce to become glossy and thickened without boiling. This slow cooking allows the flavors to meld harmoniously, creating a rich, velvety texture that clings beautifully to the pasta.

Adding the grated Parmesan cheese is another critical moment. For the best outcome, opt for freshly grated cheese rather than pre-packaged versions. Fresh Parmesan melts smoother and contributes a nuanced flavor profile. Stir it into the sauce until melted and fully incorporated, which generally takes just a minute or two. If the sauce becomes too thick, don’t hesitate to add a spoonful of the reserved pasta water for a perfect blend.

Ingredients

For the Pasta

300g fettuccine or tagliatelle
Salt for pasta water

For the Sauce

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup champagne (dry)
1 cup heavy cream
100g grated Parmesan cheese
Salt and pepper to taste
Fresh parsley or chives for garnish

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and sauté for an additional minute.

Add Champagne

Pour in the champagne, raising the heat to medium-high. Let it simmer for about 3-4 minutes until slightly reduced.

Make it Creamy

Reduce the heat to medium-low, then stir in the heavy cream. Allow the sauce to simmer for another 5 minutes, then add the grated Parmesan cheese. Stir until melted and smooth.

Combine and Serve

Add the cooked pasta to the sauce, tossing everything together. If the sauce is too thick, add some reserved pasta water to reach the desired consistency. Season with salt and pepper to taste.

Garnish

Serve hot, garnished with freshly chopped parsley or chives.

Pro Tips

For an extra touch of flavor, consider adding crispy pancetta or mushrooms to the sauce.

Make-Ahead and Storage Tips

One of the beauties of this Champagne Cream Pasta is that you can prepare components ahead of time. Cook the pasta and store it in the refrigerator for up to two days. When ready to serve, just reheat delicately in a pan with a splash of water to prevent it from becoming mushy. For the sauce, prepare it without the pasta, and store it in an airtight container for up to three days, reheating gently before combining.

While I love this dish fresh, it’s important to note that the flavor can deepen over time. If you decide to freeze the sauce, do so before adding Parmesan and store it for up to three months. Defrost in the refrigerator overnight and reheat on medium-low heat, stirring continuously until hot before serving it with freshly cooked pasta.

Variations and Serving Suggestions

Feel free to customize this recipe based on your taste preferences or dietary needs. For a lighter version, substitute half-and-half for the heavy cream while keeping an eye on the cooking time, as it may thicken differently. Alternatively, for a vegetarian twist, consider adding sautéed mushrooms or spinach for added texture and flavor, allowing them to cook down alongside the onion for about five minutes.

To elevate the presentation, serve the pasta in elegant bowls and top with a sprinkle of extra lemon zest or a few shards of crispy prosciutto for added crunch. Pair the dish with a light salad and a flute of the champagne used in the sauce for a cohesive dining experience that will impress your guests.

Questions About Recipes

→ Can I use a different type of pasta?

Yes, any pasta shape you prefer will work well with this sauce.

→ What can I substitute for champagne?

A dry white wine can be used as an alternative.

→ Can I make this dish ahead of time?

It's best enjoyed fresh, but you can prepare the sauce in advance and reheat it with a splash of cream added.

→ Is this recipe suitable for vegetarians?

Yes, it is vegetarian-friendly as written.