Pasta Flambe With Wild Mushrooms

• 160 g pasta
• 130 g half-and-half
• 2-3 tbsps pasta water
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 250 g boiled wild mushrooms (cut them if needed)
• 40 g cognac
• 3 tbsps Parmigiano-reggiano, grated
• 1 tsp chopped parsley
• 1 tsp chopped dill
• 2 tbsps grape seed oil
• salt and ground black pepper to taste

1. Cook the pasta until just tender (al dente).
2. Heat a skillet or a saucepan with grape seed oil and saute the garlic with onions until golden. Add the mushrooms and saute until the mushrooms become golden.
3. Pour the cognac into the saucepan. Carefully flame the vegetables using a lighted wooden kabob stick.
4. Add the half-and-half. Boil, add the salt and pepper. Add the cooked pasta and 2-3 tablespoons of water. Add the cheese, parsley and dill. Stir well.Cook for about 2 minutes. Serve immediately!

pasta, water, onion, garlic, wild mushrooms, cognac, parsley, dill, oil, salt

Taken from www.epicurious.com/recipes/member/views/pasta-flambe-with-wild-mushrooms-51509821 (may not work)