Danny Kaye's Lemon Pasta

I read Ruth Reichl's Comfort Me with Apples- and this sounded simple and delicious. I made it for Sharon immediately. Danny Kaye's pasta:

 

Lemon Pasta

Ingredients

1/2 stick (1/4 cup) unsalted butter

1 cup heavy cream

3 tablespoons fresh lemon juice 1 pound fresh egg fettuccine

2 teaspoons fresh lemon zest

salt

freshly ground pepper

freshly grated Parmesan cheese

Method

Melt butter in a deep heavy 12 inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.

Cook the pasta in a large pot of salted boiling water until al dente, 2-3 minutes. Reserve 1/2 cup of the pasta cooking liquid and drain the pasta into a colander.
Add the pasta to the skillet with lemon zest and 2 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary to thin sauce.)

Season the pasta with salt and pepper and serve with Parmesan cheese.