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Things are getting crazy around here!!!

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

And I am not just talking about our food, things are just really crazy in general around here. But hey, that’s life!

The good news is, everyone seems to be having a nice Christmas vacation. I didn’t really talk much about our Christmas the other day, so here are a few of the details. Christmas Eve was our usual crazy hectic. Yes, my family is just hectic in general, nothing is very relaxed around here until Christmas Eve night when we finally sit down at the table. Up until then there is the whole last-minute wrapping and putting out the gifts ritual that has to happen.

Next year, it will be my goal to be more organized and not to have a billion and one other things going on. Meaning, no moving, no barn construction and work finished. I WILL DO IT.

Even with all the craziness, we still managed to have a great two days full of celebration and good food. I spent all day on Christmas Eve cooking up a feast with my cousins. They’ll try to tell you they didn’t help, but they totally did. I made this coffee rubbed prime rib roast with roasted garlic gorgonzola butter….only minus the roasted garlic! My dad did the dishes and thought my mashed garlic would be good for the disposal – total disappointment! Before it got tossed, the roasted garlic smelled INCREDIBLE, I am still bummed about it. We also had loads of Mom’s Chex Mix, cheesy potatoes, Blue Cheese Appetizer, spinach and artichoke dip, roasted veggies, red wine pan sauce for the steak, Winter Salad, salted Candy Cane Bagels, Quiche and um this awesomely pretty winter sangria. It was my fist time making sangria and wow, it is so pretty!

OH, and of course we made cookies for Santa and mom’s famous Death By Chocolate. I mean, it’s not Christmas Eve without either of those.

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

Then I helped my mom till 1:45am with the gifts. Let’s just say that Santa would have been so proud. But man, I was so tired. I honestly do not know how my mom does that every single year and for 13+ people. It’s insanity, but I personally love it because our tree is always packed with gifts. It’s just fun to look at!

Christmas morning was perfect. Gifts were opened by the fire, Monkey Bread was consumed and smiles were on everyone’s faces. Wouldn’t have it any other way.

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

Then I spent the whole day cooking… again. It’s what I do. I made Jerk Glazed Ham, pineapple caramelized onions, pineapple salsa, mashed potatoes, roasted asparagus, brioche rolls and salad. The ham was so good. I had 15 pounds total and the leftovers are already long gone! The boys put the ham in their eggs and I think sandwiches may have been made, not sure. So glad I decided to do a ham though, it was a nice switch up from the usual turkey.

And that’s basically my Christmas. Seems a little boring I guess, but sometimes boring and uneventful is GOOD. Oh, and I almost forgot, we of course had the Christmas Story going all day long, another tradition.

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

Now that Christmas has past, it’s time for New Years….this totally makes me so sad 🙁  I did not get enough Christmas this year, and I know I said this already, but I am not ready for 2015. Ready or not, it’s coming and I am bringing some killer one-pan baked champagne cream sauce fettuccine with truffle oil to the New Year’s Eve party!!

Well, actually to be honest, we’ll probably be having this New Year’s Day. We always do Mexican on New Years Eve, it’s just our own little tradition started by my Aunt Katie, BUT this is kind of perfect for all the rest of you who may be looking for an easy New Years Eve dish. I mean, who does not love a one pot meal with minimal ingredients?

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

If 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.

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

And that’s it. I highly recommend some crusty bread along with a little sparkly… which for me means sparkling water. Again, I couldn’t be more boring.

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

But hey, at least I cook good pasta, right?

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 Servings
Calories Per Serving: 852 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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 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


  • 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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One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil | @hbharvest

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    1. Thanks so much LeeAnn! Unfortunately, I really don’t love using truffle oil, this recipe is very old:) I would see if you could get something from somewhere local to you! I hope this helps! xx

    1. Hi Sarah,
      So sorry, these bowls are super old, I no longer have a link for them. Please let me know if you have any other questions! xx

  1. 3 stars
    Hi, how would you change this recipe if using fresh pasta noodles (not dried). Can you still cook in the oven for the 20 minutes? thanks!

    1. Hey Alexandra,
      They should be totally fine following the recipe as is. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  2. You do not say when to add Parmesan, but you say to add crushed red pepper that is not even listed in the ingredients. Not good for non-intuitive chefs like me

    1. Hi Kimberly,
      Sorry for the confusion, this is super old recipe and as you can see I haven’t reviewed it in quite sometime. You can add the parm with the gorgonzola and just add a pinch of crushed red pepper if you enjoy the heat, if not simply leave it out. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  3. 5 stars
    I have been making this recipe every Christmas Eve for the past 4 years. It is now considered a Christmas tradition with my family and we look forward to it every year! It is an amazing spin on the traditional fettuccine Alfredo, and such an easy dinner recipe to make during the craziness of Christmas Eve/Day!

  4. Does the 1 cup of parmesan cheese get added with the gorgonzola? There’s no mention of when to add this in the directions.

    1. Hey Catherine,
      Sorry for the confusion, yes you can add the parm cheese with the gorgonzola. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 4 stars
    I made this last night and it was ah-mazing (with a few modifications). I used blue cheese and halved it to a quarter cup. It was almost too strong of a flavor even at 1/4 a cup. But after a few bites I started to love it! IT was a nice evolving flavor one pot meal. One pots tend to get monotonous by the end in my opinion, but I have to say that this did not. At all. In fact, I ate way too much! I also realized my oven was broken after it was too late to change my meal plan. So instead I boiled the pasta, skipped the water totally and just mixed it all together a la spaghetti style. I also added sauteed mushrooms and popcorn shrimp (in for a penny, in for a pound!). My husband even liked it – after I told him there was nothing in it but parmesan because he hates blue cheese. In the end he loved “the flavor” so much that I told him the truth and it has changed my whole culinary future! So jazzed.

    Also, I totally love this you and this site, but it was seriously frustrating to write this given the number of ads making the page lag.

  6. This recipe is good as far as the flavors are concerned, but in appearance and texture it is terribly flawed. Loved the combination of ingredients, but I questioned the techniques used in the recipe. Should have trusted my intuition. DO NOT BAKE THIS RECIPE. It will break the sauce and dry out. Do yourself a favor and follow the recipe except add in the champagne after you cook the garlic and sage. Reduce it to half and cup and add in all the dairy components and seasonings. Once at a boil, add in 1/2 cup chicken stock (not 1 cup water) and bring to a gentle simmer. At this point, iadd in your pasta and bring back to a simmer. Cook, stirring frequently and adding a touch more cream if needed, until pasta is cooked to desired bite. Garnish with truffle oil, parsley, parmesan and enjoy.