This is a very quick side to compliment a luncheon for your friends.  Goes well with anything - just nice to add to the menu!  I broke it down to a "normal" portion.


Boil your linguine (a 12 oz package) in boiling salted water.  (you know my routine by now - after the water comes to a boil, add the salt and wait for the water to return to a full boil before adding your pasta and cook al dente); drain.  Reserve some pasta water to use to thin sauce.

Meanwhile - in a large skillet, bring 3/4 c. heavy cream and 1 T. unsalted butter to a simmer - DO NOT BOIL.  Add 3 T. fresh squeezed lemon juice and 1 T. finely grated lemon peel.  Add drained pasta, tossing to coat.  You may want to add a ladle (about 1/2 c.) of reserved pasta water to thin the sauce a bit.

Add 1/2 c. fresh grated Parmesan Reggiano or Pecorino Romano; season to taste with salt and fresh ground black pepper - just watch the amount of salt because of the cheese - toss to coat well.

Transfer to serving dish and enjoy while hot!