This pasta goes very well as a side dish for fish. 4 tbsp. unsalted butter Freshly grated rind of 2 lemons 3/4 c. heavy cream 2 tbsp. freshly squeezed lemon juice 1/2 c. freshly grated Parmesan cheese, plus more for the table Salt and freshly grated white pepper to taste Major pinch of freshly grated nutmeg

Heat the butter in a skillet or saute pan large enough to hold all the pasta later. Add the lemon rind and cook briefly. Add the cream and lemon juice and bring to a boil.

Meanwhile, cook the pasta in boiling water. Drain and add to the skillet with the butter, lemon and cream. Add the drained pasta and toss thoroughly. Season to taste with salt and pepper, going light on the salt because Parmesan is salty.

Transfer to a warm serving bowl. Add the grated Parmesan and toss to coat. Serve immediately with additional cheese.

Some lemons are more acidic than others, and some people like things more tart than others, so use lemon rind and juice accordingly, just as you would salt and pepper.