Fettuccine with Lemon: Italian

1 lb. Pasta
3 Tbs. Butter
2 Tb. Freshly squeezed lemon juice
1 tsp. lemon zest
1 C. Heavy Cream
salt and pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.
2. Put the butter, lemon juice, and zest in a large skillet over a medium-hight heat. Once teh butter has melted, let teh lemon and butter bubble for about 30 seconds.
3. Pour in the cream. Season with salt and pepper adn cook, stirring frequently, until the cream has reduced by half. Remove the skillet from teh heat and set aside.
4. When the watr for the pasta is boiling, and teh sauce is off teh heat, add 1 Tbs. of salt tot eh boiling wter adn drop in teh pasta all at once, stirring well.
5. When the pasta is cooked, drain it and transfer it to the skillet with the sauce. Turn the heat on to medium and toss the pasta over the heat with thte sauce and the gratted cheese for about 15 seconds.

Complements of Sara from her "Classic Pasta Cookbook"