- 3/4 pound linguine
- 3/4 cup whipping cream
- 1 tablespoon butter
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon peel
- 1/2 cup grated Parmesan cheese
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water.
- Bring cream and butter to simmer in heavy large skillet over medium-high heat. Mix in lemon juice and peel. Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency. Add cheese; toss to blend. Season with salt and pepper.