Lemon Fettucini - Oh, My!

This is a creamy, lemony pasta.  So good with chicken or fish.  I served it at Christmas and it was a huge hit!

Fettuccini Alfredo with Lemon

18 oz. fresh fettuccini                                   2 tsp. grated lemon zest

2 ½ cups heavy cream                                 3 Tbsp. sour cream

½ cup fresh lemon juice                                dash cayenne

12 Tbsp. Butter                                            salt and fresh ground pepper

2 cups grated Parmesan Cheese                      pinch fresh grated nutmeg

Cook the pasta in a large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally, about 4 minutes.  Drain.  Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend.  Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.  Remove from the heat.  Add the pasta and sour cream and toss.  Add the remaining ½ cup of cream and Parmesan to the cream sauce in the skillet.  Add the lemon zest, nutmeg, cayenne, salt and pepper.  Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.