Pasta al limone with cream from Six Seasons of Pasta by Joshua McFadden p 114.
This is another of the classics or “any season” recipes with a little lesson on working with cream-based sauces. I like that this version is all about the lemon. Other recipes in my books add other flavors - anchovy, nutmeg, basil, garlic, shallot, chile flakes - all good, but I appreciated the simplicity of this sauce. He adds a generous amount of lemon zest early on to infuse into the cream but holds the lemon juice to the very end where it’s added off the heat to avoid a cooked lemon flavor.
I reduced the amount of pasta and added snap peas and yellow bell pepper so I could call it a meal.
