Put a pot of salted water on to boil. Meanwhile, whisk the cream, lemon zest, salt and pepper together.

If you are using dried pasta, get it cooking right away. If you are using fresh pasta, it will cook in just 2 minutes, so hold off until the sauce has reduced.

Pour the cream mixture into a saucepan over medium heat. Bring the cream to a steady boil, and let it reduce by half. This will take about 5 minutes. Then reduce the heat to low.

This is the time to start cooking your fresh pasta. Before you drain the pasta, remove 2-3 tablespoons of the pasta water from the pot. This starchy water helps bind the sauce to the noodles. Drain the pasta.

Add the pasta to the cream sauce. Stir in the lemon juice and 2 tablespoons pasta water. Increase heat to medium. Stir frequently, for two minutes. Add an extra tablespoon of pasta water if the sauce becomes too thick.

Plate the pasta, and top with the fresh parmesan.