Creamy Lemon Pasta

1 Lemon - to get 3 tbsp lemon juice and 2 tsp lemon zest
1/4 cup unsalted butter
1 cup heavy cream
1 lb fresh fettuccine or dried pasta
1 cup grated parmesan cheese
salt
pepper

Grate lemon peal(2 tsp zest) and squeeze lemon (3 tbsp juice). On low heat melt the butter in a deep, heavy 12 inch skillet. Stir in the cream and heat gently. Stir in the lemon juice and zest. Remove the skillet from the heat and keep it warm and covered. Boil the pasta and set aside 1.2 cup of the hot pasta water and drain the pasta. Place the hot drained pasta in a large serving bowl, add the lemon cream sauce and toss. Add some of the reserved hot watter if more liquid is needed. Toss in the grated parmesan cheese.