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1 lb. linguine or fettuccine
2 garlic cloves, minced
Zest of 1 lemon
4 tbsp. butter
1 c. heavy cream
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
2 tbsp. lemon juice

In a saucepan over medium heat, melt the butter and cook the garlic and lemon zest until very fragrant.

Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.

Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.

Reheat sauce, adding half the Parmesan cheese and all the lemon. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

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