Fettuccine With Cognac Cream

Fettuccine With Cognac Cream
A Hint Of Orange And Lemon Compliments This Pasta Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
1 lb. fresh or dried Fettuccine pasta
2 cups heavy cream
1 tbsp butter
2 tbsp olive oil
1 clove garlic, minced
1 tsp sugar
zest of 1 large lemon + garnish
zest of 1 large orange + garnish
1 tsp fresh parsley, minced
1/4 cup Cognac
pinch of red pepper flakes
salt
pepper

Cooking Tools
Large pot
Skillet
Zester microplane

Directions
Cook pasta according to directions, set aside about a half a cup of pasta water before draining pasta.  In a skillet, add; olive oil, butter, minced garlic, sugar, red pepper flakes, lemon and orange zest.  Saute on low heat to bring out the oils in the zest and the garlic start to soften. Do not burn the butter zest mixture.  Add to the skillet the heavy cream, and simmer on low heat to reduce the cream to a sauce.  This process will take about 20 minutes.  Pull skillet away from heat and add the Cognac and place back on heat. Whisk Cognac into the cream and cook for an additional 10 minutes.  Salt and pepper to taste.  Toss in drained pasta into the sauce and coat evenly, if the sauce is to thick add some reserved pasta water. Adjust seasoning to suit your taste. Place in serving bowls and garnish with lemon and orange zest and minced parsley.
Serves 4