Danny'S Lemon Pasta

• 1/4 cup unsalted butter (1/2 stick)
• 1 cup heavy cream
• 3 tablespoons fresh lemon juice
• 1 lb fresh egg fettuccine
• 2 teaspoons grated fresh lemon zest
• salt
• fresh ground black pepper
• freshly grated parmesan cheese

1. Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.
2. Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 2 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary, to thin the sauce).
3. Season the pasta with salt and pepper and serve with Parmesan cheese.

unsalted butter, heavy cream, lemon juice, egg fettuccine, lemon zest, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/dannys-lemon-pasta-383417 (may not work)