This dish has that fancy-restaurant flair but is super doable at home, making it perfect for impressing guests or just treating yourself!
Cook the fresh linguine until al dente, about 2 minutes.
Combine the cream, Cognac, orange zest, and lemon zest in a small pan. Bring to a simmer and cook for 10 minutes.
Remove sauce from heat and stir in the chopped mint leaves.
Toss the hot, lightly drained pasta with the citrus cream sauce and the parmesan cheese.
Plate and serve the citrus cream pasta immediately. Sprinkle with a little extra zest and mint if desired. Enjoy!