18 ounces fresh fettuccine (store bought works just as well as fresh)
2.5 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
a "pinch" of nutmeg (surprisingly this really adds to the sauce)
salt and freshly ground white pepper (I typically use black pepper)
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally. This should take about 3-5 minutes. Remove from heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and pepper. Toss the pasta mixture over low heat until the sauce thickens SLIGHTLY. This should take about a minute.