Recipe Instructions:
12 ounces wide egg noodles
Zest and juice of 2 lemons; zest removed with a vegetable peeler and cut in very thin strips 1 inch long (see note)
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes, or until just barely tender (the noodles will cook a bit more in step 3, and you don't want mush). Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt, and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice (you may want to start with 3 to 4 tablespoons and add to taste). Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
Note about lemon zest: Alternately, you can grate on a Microplane. The flavor will be a bit stronger as more flavorful oils are released this way, and you won't get the texture of the hand-sliced version. Dealer's choice!
