Pasta del Magnifico. A Rich, Creamy Italian Pasta Recipe.

INGREDIENTS:

2 Portions of Tagliatelle (or Fettuccini) pastaFreshly-made pasta is best, but if using dried pasta from the store, try to get Bronze-Cut.

Salt (for cooking pasta)

1 cup Heavy Cream

¼ tsp Lemon Zest

¼ tsp Orange Zest

½ oz Cognac

¼ cup Fresh Mint Leaves

Kosher Salt (to taste)

½ cup Roughly Grated Parmigiano-Reggiano (or good quality Parmesan Cheese)Don't use the powdered stuff (ie Kraft) that comes in a shaker tub. It won't melt properly.

DIRECTIONS:

Bring 2 quarts of water to the boil, salt generously and add the pasta.

While the pasta is cooking, combine the cream and lemon and orange zest in a skillet. Cook over medium heat, stirring frequently with a wooden spoon until the cream lightly coats the sides of the pan (about 2 Minutes after it comes to a boil.)

Add the cognac and mint leaves (leaving a few for garnish), and cook another 2 Minutes. Season with kosher salt to taste and set aside.

When the pasta is cooked to al dente, drain and add to the sauce mixture. Sauté for 1 Minute, moving everything around with tongs to combine the ingredients.

Add the Parmigiano-Reggiano (or Parmesan), stir well. Plate, garnish with the remaining mint leaves, and serve.

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Pasta Del Magnifico