Preparation

• Set 5 quarts of water to boil and place the pasta bowls in a low oven to warm.

• Meanwhile, melt the butter in an 8- or 10-inch skillet over low heat. Don’t allow the butter to brown.

• Add the lemon juice and stir to blend, then add the lemon zest, cream and salt.

• Heat the mixture gently, stirring constantly, over medium-low heat until heated through. Don’t allow it to come to a simmer.

• Cook the pasta for 90 seconds to 2 minutes, tasting after 1 minute. Remove the pasta to a colander with tongs or a pasta scoop and toss with a little olive oil. Return the pasta to the pan.

• Remove the cream sauce from the heat and stir in the Parmesan cheese, then add it to the pasta and turn to coat with the sauce.

• Place in warmed pasta bowls and serve.