Fettuccine with Champagne Cream Sauce


  • 4 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 medium shallot, minced
  • 5 oz pancetta, diced
  • 1 cup dry champagne
  • 1 cup chicken broth
  • 1 lb fettuccine
  • ¾ cup heavy cream
  • 1 cup grated parmesan, plus more for serving
  • Salt to taste
  • Parsley chopped to taste
  • Preheat the inner pot on Sauté – High/More for 15 Minutes. Add the butter and stir until melted.
  • Add onion, garlic, and pancetta, and sauté until fragrant and translucent, about 7-8 Minutes.
  • Add the champagne and the chicken broth, scraping down any browned bits from the bottom of the pot. Stir to combine.
  • Add the fettuccine, breaking the pasta in half if need to fit into the noodles in the pot. Gently stir to coat the pasta with some of the liquid. If needed, pour a bit more champagne over the noodles.
  • Pressure Cook on High for 5 Minutes. Allow the pot to naturally release for 5 Minutes before flipping the valve and releasing the remaining pressure.
  • Carefully remove the lid. Add heavy cream, grated parmesan, and salt to taste, tossing the pasta until the sauce has coated all the noodles.
  • Transfer the pasta to serving bowls. Sprinkle with parmesan and chopped parsley. Enjoy!
Previous Next