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. Dont 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. Dont 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.
3 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons
1 cup heavy cream
Salt to taste (not more than 1 tsp.)
1 lb. fresh tagliatelle pasta
1 to 2 Tbsp. olive oil
1/3 cup grated Parmesan cheese
This article appears in Dec 1-31, 2010.