Linguine With Lemon Sauce

• 10 cups of water, approximately
• Salt to taste if desired
• 2 tablespoons butter
• 1 tablespoon freshly grated lemon rind
• 1/2 pound fresh or dried linguine (see note)
• 4 tablespoons heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

1. Bring the water to the boil for the pasta.
2. Add salt to taste.
3. Meanwhile, heat the butter in a heavy skillet or casserole and add the lemon rind.
4. Drop the linguine into the boiling water.
5. If fresh pasta is used, cook about 1 to 1 1/2 minutes or to the desired degree of doneness.
6. If dried pasta is used, cook about 7 to 9 minutes or to the desired degree of doneness.
7. Drain the pasta.
8. Add the cream to the butter and lemon rind mixture.
9. Add the pasta and lemon juice and bring to the simmer.
10. Add the cheese and toss.
11. Serve with additional cheese on the side.

water, salt, butter, freshly grated lemon rind, linguine, heavy cream, freshly squeezed lemon juice, parmesan cheese

Taken from cooking.nytimes.com/recipes/1589 (may not work)