Fettuccine "Alfredo"

Ingredients:

• 500 g fresh fettuccine pasta
• 2.5 cups heavy cream
• 0.5 cup freshly squeezed lemon juice
• 160 g unsalted butter
• 2 tbsp. grated parmesan
• 2 tsp. grated lemon zest
• A pinch of freshly grated nutmeg

Preparation:

1. In a large saucepan of boiling salted water, cook the fettuccine pasta, stirring occasionally, until al dente, about 4 minutes. Drain.
2. In a large heavy-bottomed skillet, combine 2 cups of heavy cream with the lemon juice. Add the butter and cook over medium heat, stirring occasionally, until the butter melts, about 3 minutes. Remove from heat.
3. Add the pasta and stir. Stir in the remaining 1/2 cup of cream and Parmesan cheese. Season with lemon zest, nutmeg, salt, and white pepper. Stir over low heat until the sauce thickens slightly, about 1 minute.