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


Heat up the pot on a high sauté setting for about 15 minutes.

Put in some butter and stir until it melts.

1. Add chopped onion, garlic, and pancetta. Cook until they smell good and turn a bit see-through, which takes around 7-8 minutes.

Pour in some champagne and chicken broth, and scrape off any brown bits stuck to the pot's bottom.

Put in the fettuccine. You might need to break the pasta in half to fit it in the pot.

Pressure cook everything on high for 5 minutes. Let the pressure release naturally for 5 minutes, then release the rest of the pressure by flipping the valve.

Carefully open the lid. Add heavy cream, grated parmesan cheese, and salt to taste.