• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 2 tablespoons butter
• 2 large shallots, finely chopped
• 3 to 4 cloves garlic, finely chopped
• 3 to 4 small sage leaves, very thinly sliced or 1/2 teaspoon ground sage
• About 1 cup Brut Champagne or other dry sparkling wine
• 1 cup heavy cream
• 1/2 cup gorgonzola dolce
• A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
• Salt
• 3/4 pound egg fettuccine or tagliatelle
• A few grinds black pepper
• A small handful flat-leaf parsley, finely chopped

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