Barbara Kafka’s Creamy Lemon Pasta

350g fettuccine

zest and juice of 2 lemons, zest removed with a vegetable peeler and cut into very thin strips 2.5cm long (alternatively you can use a microplane)

1 cup heavy or thick cream

kosher salt, to taste

lots of ground black pepper

bring a large pot of salted water to a boil.

add pasta and stir to separate.

cook for 8 minutes, or until barely tender, drain, then return to the cooking pot.

just before the noodles are done, in a small saucepan, combine the lemon zest, cream, salt and pepper.

cook over medium heat for 2 minutes, or until cream comes to to a boil.

pour cream mixture over the drained pasta, and add the lemon juice ( you may want to start with 3-4 tablespoons and add to taste).

stir to coat.

cook over medium heat, stirring until all the liquid is absorbed, about 1 to 2 minutes.

season with additional pepper to taste.