INGREDIENTS
350 g Wide Egg Noodles
Zest And Juice Of 2 Lemons; Zest Cut In Very Thin Strips 1 Inch Long
1 Cup Heavy Cream
Kosher Salt, To Taste
Lots Of Freshly Ground Black Pepper
METHOD
1 Bring a large pot of salted water to a boil. Add noodles, and stir to separate.
2 Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
3 Just before noodles are done.
4 In a small saucepan combine the lemon zest, cream, salt and pepper.
5 Cook over medium heat for 2 minutes, or until cream comes to a boil.
6 Pour cream mixture over drained noodles.
7 Add the lemon juice. Stir to coat.
8 Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes.
9 Season with additional pepper, if desired.
