I could eat bowls and bowls of this. By blending a reduced cream mixture with a fresh one, this pasta tastes ultrarich and light at the same time. The best part of this dish: It’s incredibly fast.

　　

Ingredients

Serves 4

　　Fresh Pasta Dough (page 249) or 8 ounces store-bought fresh fettuccine

　　Semolina flour, if using fresh dough

　　Kosher salt

　　1 1/2 cups heavy cream

　　Grated zest of 2 Meyer lemons

　　2 tablespoons fresh Meyer lemon juice

　　2-ounce block Parmigiano-Reggiano cheese

　　Coarsely ground black pepper

　　

Step 1

If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the fettuccine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.

　　

Step 2

Bring a large pot of water to a boil and salt it generously.

　　

Step 3

Meanwhile, whisk together the cream, lemon zest, and a pinch of salt. Pour 1 cup of the mixture into a large, deep skillet. Boil it rapidly, stirring frequently, until reduced by about half, about 8 minutes.

　　

Step 4

After the sauce has reduced for 5 minutes, cook the fettuccine in the water until al dente, about 3 minutes.

　　

Step 5

Drain the pasta well and add to the lemon cream. Reduce the heat to low and toss until well coated. Add the remaining cream mixture and the lemon juice and continue tossing until well coated.

　　

Step 6

Divide among 4 shallow bowls. Grate the cheese directly over the pasta, forming a little mound. Grind a generous dose of pepper over the pasta. Serve immediately.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.