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Begin by peeling and cutting the peel of the fruit into thin strands. Juice both oranges and lemons, putting the juice aside. Cook the peels in boiling water for 5 minutes – this will remove some of the bitterness, and then drain.
In a frying pan, melt the butter, add the onion and cook until translucent. Increase the heat to medium-high, pour in a large splash of wine white and simmer until the liquid is reduced. Add the drained fruit peels, orange and lemon juice, and single cream. Simmer for 5 minutes, before seasoning to taste with salt and pepper.
Bring a pot of water to boil and cook your spaghetti. If you prefer your pasta al dente, make sure to cook the spaghetti 1 or 2 minutes less than instructed. You can then cook the spaghetti for an additional minute in the frying pan with the orange and lemon zest sauce. Buon Appetito!