BRING heavy cream, water and the zest of the lemon to a simmer in a sauté pan.
ADD fettuccine pasta to pan and cook over medium heat, stirring constantly so that it cooks evenly in the sauce.
AFTER liquid is reduced by half, add butter, Parmesan cheese, and the juice of the lemon. Stir to combine.
SERVE with more Parmesan Cheese.
CHEF’S TIP: If the sauce gets too thick, add 1-2 tbsp water to loosen it.
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