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  • 4servings

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Nutrition Info . . .

NutrientsCellulose
VitaminsC
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 1 cup heavy cream

  2. 1 cup half & half

  3. Zest of 1 lemon

  4. Zest of 1 orange

  5. 1ounce cognac

  6. 1/2 cup fresh mint leaves

  7. Salt

  8. 10 ounces thin fettuccine

  9. 1 cup roughly grated fresh Parmigiano Reggiano

Instructions Jump to Ingredients ↑

  1. Fill a large pot with 3 quarts water, bring to boil. While waiting, pour cream and half and half into a skillet w/lemon & orange zest. Cook over medium heat, stirring frequently with a wooden spoon, until cream slightly coasts sides of pan (2-4 mins after it comes to a boil).

  2. Add cognac and mint leaves, and cook another 2 mins. Season with salt and set aside.

  3. When water is boiling, add 1 tbsp kosher salt and cook fettuccine until al dente. Lightly drain, transfer to cream mixture, and sauté for 1 minute, moving everything around with tongs to combine ingredients. Add parmigiano, stir well, serve.

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