INGREDIENTS
1 lb fresh or egg fettuccine pasta, for gluten-free we like Capello's
3 shallots, minced
3 gloves garlic, minced
8 cherry tomatoes
3 tbsp extra virgin olive oil, plus more for the tomatoes
1/2 cup Moët + Chandon or dry champagne of your choice
1/2 cup of organic heavy cream
1-2 cups of freshly grated Pecorino Romano cheese
10 large leaves of fresh basil, sliced into chiffonade ribbons
salt and pepper
DIRECTIONS
Coat cherry tomatoes in a bit of olive oil with salt and pepper to taste. Roast in a 400 degree over until blistered. Set aside or keep warm in a 200 degree oven until ready to use. Stack washed basil leaves on top of one another, and roll together. Slice horizontally to create fine basil ribbons. Set aside. Add the olive oil to a large, high-sided sauté pan over medium heat. Add shallots and sauté until softened. Lower heat to low and add the garlic. Stir to combine. Add the champagne and then turn back to medium heat, so that it bubbles and reduces by half. Fill a pot with salted water and bring to a boil. Fresh and egg pastas cook quickly, so take care to remove the pasta from the pot at the beginning of al dente. It will continue to cook in the sauce. Lower the heat back to low and add half the cheese. Stir to combine, then add more cheese to taste, or to thicken. Add the pasta and the cherry tomatoes and stir to coat. Transfer to a serving bowl and top with scattered basil and cracked black pepper.
