Fettuccine al Limone -- (fettuccine with lemon)

We interrupt this series of vacation photos because, I promised to submit the photos of a dish that I had while romping through Tuscany. So, my first confession is: it wasn't really my dish; it was actually Arlenes dish in Bargo...but I digress.
I heard that Marcella Hazan passed away while I was on my trip and I had to get a cookbook of hers since it seems she was a quite famous chef.  I don't know how she managed to NOT show up on my radar, but that is indeed the case. I am now finding out about her and her fabulous cooking postmortem and that really stinks. I found in one of her cookbooks a recipe that is very close to a dish we were served in Bargo, Italy. I only had a taste of it, but that was enough for me to try this recipe and pass on the ravioli dish that I originally bargained for. 
So without further ado:

Fettuccini with Lemon
4 tablespoons of butter
1 cup of heavy cream
the grated peel, but none of the white pith of 4 lemons
Fettuccine (I confess I used Buttoni linguini --I was just too lazy to make my own)
1/2 cup of freshly grated parigiano-reggiano

 Grate the lemon zest and get all the other ingredients ready. Put the water on to boil for the pasta. The sauce takes only a few moments!
Put the butter and the cream into a saute pan large enough to hold the sauce and the pasta when cooked.  Bring to a boil. Then stir in the lemon juice.

 Then add the zested lemon and stir till smooth and the mixture reduces just a little.

 Keep an eye on the pasta, should take only a few minutes, at most.  I did not drain the pasta, I just used tongs and grabbed it and transferred the dripping pasta to the sauce...
You may notice in the background that I added 4 spears of cooked asparagus (this was an idea from another meal I had in Italy)

 Toss the pasta in the sauce and add the 1/2 cup of grated cheese. Toss thoroughly. And then...

 Enjoy!

It was pretty darn good!