1sprig or about 2 tablespoons of fresh rosemary leaveschopped
Zest of 2 Meyer lemons
½cupfreshly grated parmesan cheese
kosher salt and freshly ground pepper
Bring a large pot of water to boil and cook fettuccine according to package directions until al denté.
Meanwhile, pour cream into a 10-inch skillet and bring to a boil, reduce to simmer and cook until reduced by half.
When noodles are done cooking, drain in a colander. Add rosemary, lemon zest, parmesan cheese, cayenne, kosher salt and pepper to the cream and stir until parmesan is melted into the cream. Add the noodles to the skillet and toss to coat. Add more salt and pepper if desired and top with more parmesan. Serve immediately.