Fettuccine Grappa Di Arancione - cooking recipe

Ingredients

1 fluid ounce grappa
2 cups heavy cream
8 ounces baby portabello mushrooms, sliced
1 orange, zest of
1 lemon, zest of
1/2 lb prosciutto
1 bunch fresh basil, chiffonade
1 tablespoon olive oil
fettuccine, for 4 people (homemade is better)

Preparation

Heat the olive oil in a large saute pan over medium heat.
When hot, add mushrooms and saute until softened, about 3-5 minutes.
Add grappa - ignite to burn off alcohol.
Once alcohol has burned off, add heavy cream and orange and lemon zest.
Cook sauce about 2-3 minutes until slightly reduced, then add in prosciutto and basil.
Reduce by 1/2, then add in fresh pasta and cook a couple more minutes to finish.