Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
½cupshredded Parmesan cheese
Kosher saltto taste
Freshly ground black pepperto taste
Bring a large pot of water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before 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 a boil.
Pour cream mixture over drained noodles, and add the lemon juice and Parmesan cheese. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Garnish with additional Parmesan and/or lemon zest if desired.