The heavy cream sauce that covers this pasta is a grown-up version of alfredo.
Ingredients
2 lb. pasta
4 large lemons
1/2 C. vodka
2 C. heavy cream
1 tsp. pepper
1/2 C. chopped parsley
1 1/2 C. Parmesan cheese
Directions
In large pot bring water to boil with 1/2 C. salt and cook pasta for 8-10 minutes. Grate rind of one lemon and reserve and squeeze the juice of all lemons and reserve. In medium sauce pan heat vodka and heavy cream until it thickens. Add the lemon rind and juice to the cream mixture. Stir well. Add in the pepper, parsley and parmesan. Heat for 1 minute and remove from heat. Drain pasta and place in large pasta bowl. Pour the creamed mixture over it and toss well. Serve. Place extra parmesan on table for guests.
