Champagne and Pink Peppercorn Alfredo
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- 1 pound linguine, or spaghetti
- Salt
- 1/2 cup butter
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/2 teaspoon pink peppercorns, ground
- 1 cup champagne
- 1 1/2 cup cheese, finely grated parmesan, plus more for serving
- A big handful parsley, minced, for topping
Bring a few quarts of heavily salted water to a rolling boil. Add the pasta. While the pasta cooks, start the sauce.
Melt the butter over medium-high heat in a big skillet. Once the butter has melted, turn heat down to medium and add the shallots, garlic, 1/2 teaspoon salt and the peppercorns. Sauté until just fragrant, about 2 minutes. Add in the champagne and crank the heat up to high to bring to a boil. Add 1/2 cup of the starchy pasta cooking water and boil for 5 minutes.
Divide the pasta into bowls and top with parmesan cheese, parsley and some more pink pepper.