Fettuccine with Citrus Sauce
Ingredients
For the pasta:
- 1½ cups finely ground, hard-grain semolina flour, + extra for dusting
- 2 jumbo eggs
- 1 tsp. sea salt
- 2 tsp. extra virgin olive oil
For the sauce:
- 2 cups heavy cream
- Zest of 1 lemon
- Zest of 1 orange
- 1 oz. cognac
- ½ cup fresh mint leaves
- 1 Tbsp. kosher salt
- 1 cup fresh Parmigiano Reggiano, roughly grated
Instructions
For the pasta:
- On a flat surface, pour out flour in a mound, and make a crater in the center. Place the eggs (unbeaten), salt, and olive oil in the middle.
- Work the mixture, kneading with the flat of your hands until dough is smooth and elastic.
- Divide the dough into 4 equal parts. Place 1 piece of dough at a time on a well-floured surface, sprinkle more semolina flour on the dough, and roll out until very thin (should be transparent enough to see through).
- Roll dough into a very loose log and cut into ¼-inch strips. Unravel strips and place on a linen cloth that is sprinkled with flour.
For the sauce:
- Fill a large stockpot with 3 quarts water and bring to a boil.
- While waiting for water to boil, pour cream into a skillet with lemon and orange zest. Cook over medium heat, stirring frequently with a wooden spoon until cream lightly coats sides of pan (2-4 minutes after it comes to a boil). Add cognac and mint leaves, and cook another 2 minutes. Season with salt to taste, and set aside.
- When water is boiling, add 1 tablespoon 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.
- Add Parmigiano, stir well, and serve.