Food: Fettucine Alfredo

I have a pretty big extended family, and the only dish my cousins can all eat is fettucine alfredo. It's a pretty simple dish to make, but a lot of the recipes you see on the web are ridiculously heavy (Giada de Laurentiis's version had so much butter that the leftovers literally bled yellow oil when we heated them up).

After (a lot of) trial and error, I think I've hit upon a decent recipe. The lemon juice wakes up the proceedings, and the butter, cheese, and cream are all under control. Works best when paired with a protein, like chicken or fish, and a green vegetable, like broccoli rabe...

Ingredients:

1 pound fettucine (best if you make it fresh)
1 cup heavy cream (for an even lighter version, use half and half)
1 whole lemon's juice + lemon zest (you can tone down the lemon if you find it too strong)
6 tablespoons unsalted butter
1 cup Parmesan cheese
Salt and pepper to taste

Directions:

Cook the pasta in boiling water till it's up to the edge of doneness. Mix cream, lemon juice, butter, and cheese in a big pot over medium heat. Drain the pasta and immediately add it to the sauce. Start tossing the pasta and season with salt and pepper.