4 tbsp. butter
1 c. cream
2 tbsp. freshly squeezed lemon juice
The zest of 2 lemons (outer yellow layer; remove with "zester" or use fine-toothed grater)
Fettuccine noodles (fresh or dry) for 4 servings
1 c. freshly grated Parmesan ("Parmigiano-reggiano")
Salt
Pepper

The success of this simple pasta dish depends on the quality of the cheese: the best Parmesan by far is imported Italian "Parmigiano-reggiano". The proportions of lemon juice and zest can be adjusted somewhat to taste.

FIRST: Put on a large pot of salted water to boil.

SECOND: Bring cream and butter to a boil over high heat in a large skillet (big enough to hold the noodles later); add lemon juice, stir; add zest, stir; continue stirring until liquid is reduced to about half its original volume. Heat can be kept high, but be careful not to scorch. Remove from heat.

THIRD: Make sure water is boiling; cook pasta until cooked, but still firm ("al dente"); drain; return skillet with cream to heat, add pasta and toss for half a minute; add half the grated cheese and toss a little bit more.

FOURTH: Serve immediately, either from a large heated bowl or on individual plates; pass the rest of the cheese in a small bowl; salt and pepper to taste. (Optional: Garnish with a little parsley.) Serves 4.