Lemon Cream Fettuccine

Recipe from Matthew Hamby, and my Italian I cooking class:

One of my favorite flavor combinations is lemon and cream. It's a wonderful, tart, savory, creamy, comfort‐food flavor that makes me feel warm just thinking about it. Something about the richness of the cream mixing with the stark tartness of the lemon is just very appealing to me. This recipe combines those flavors in a very nice balance, and is then augmented by the flavor of the cheese. I hope that you'll like it as much as I do. It's one of my family's favorites.

When making this recipe, there are a few important points to remember. First of all you want to choose a good, sturdy pasta shape, and be especially careful not to overcook it. It's going to be tossed around a great deal after being cooked, and will break apart if it's not still strong. This is why I generally use fettuccine to make it, although linguini also works well. The wide noodles are stronger than thinner pastas, and will hold the cream well. Lastly, once the pasta is cooked, it is important to act quickly. If the pasta cools, it will begin to stick together, and it won't cook the egg properly. Work quickly once the egg mixture is in the pasta, and serve it immediately once mixed, when the pasta is still fluid. There's nothing wrong with the pasta if you don't serve it right away, but it's much more pleasing to serve and eat when it is still very hot and flows easily around your fork.

2 packages fettuccine
2 eggs
1 tsp salt
1 cup heavy cream
1 cup freshly grated parmesan cheese
1 unwaxed (or washed) lemon, zested and juiced
3 Tbsp butter
1 bunch fresh Italian parsley, finely chopped

Procedure:

1. Cook the pasta first.
2. While the pasta cooks, place the eggs, salt, heavy cream, parmesan cheese, lemon zest, and ½ of the lemon juice in a mixing bowl, and mix well.
3. When the pasta is cooked al dente, drain it, reserving a cup of the water, and immediately put it back in the pan.
4. While the pasta is still very hot, add in the butter, and toss until it is melted and the pasta is well coated. Add some extra butter, or olive oil, if needed.
5. Add in the egg mixture and the parsley, and carefully toss until it is completely distributed, and all of the pasta is coated.
6. Taste, and add in the juice of the other half of the lemon if needed.