Ingredients
3/4 lb Linguine or taglialini
1 Lemon
2-3 Tbls Olive oil
2 Tps Cognac, grappa or similar
1 Cup Heavy Cream
3.5 oz Parmesan, grated
Salt & white pepper
Preparation
Zest washed lemon, and heat zest in olive oil for about 2 min. Add cognac and cream and scald (to boil point) mixture. Salt and pepper to taste.
Cook linguine to al dente and add to lemon cream sauce pan.
Squeeze juice from zested lemon into pasta. Stir in parmesan. Thin with pasta cooking liquid, if necessary.
Serve immediately.
