• 1.5 cups heavy cream
• 1/4 cup fresh lemon juice
• 6 tbsp. unsalted butter
• 1-2 tsp. grated lemon zest
• Pinch of freshly grated nutmeg
• Salt
• 9 oz. fresh fettuccine
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp. pepper

In a large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, about 3 minutes. Stir in the lemon zest and nutmeg. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until tender but still firm to the bite, about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, the Parmesan, and 1/4 tsp. each salt and pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute. Season with more salt and pepper to taste.