Crazy Lemon Pasta

Step 1 -In a large pot of salted, boiling water, add the fettuccine and cook it to al dente, according to the package directions.

Step 2 -Reserve 1/2 cup of the pasta water, draining the remainder.

Step 3 -In a large skillet over medium heat, add the olive oil and the lemon zest and allow the oil to heat.

Step 4 -Add the kosher salt, the honey, and the shallots to the hot oil and cook, while stirring occasionally, until the shallots are softened, about 5 minutes.

Step 5 -Add the heavy cream to the shallot mixture and whisk to combine.

Step 6 -Bring the shallot mixture to a simmer and allow it to simmer until it thickens slightly into a cream sauce, about 2 minutes.

Step 7 -Add the lemon juice to the hot noodles and toss to combine.

Step 8 -Add the Parmigiano-Reggiano and 1/4 cup of the reserved pasta water to the cream sauce and whisk to combine.

Step 9 -Add the fettuccine to the cream sauce and toss to coat. If the sauce seems too thick, add the remaining pasta water, a little at a time, until it reaches the desired consistency. You may not need all or any of the pasta water.

Step 10 -Serve garnished with the black pepper, the lemon slices, and the parsley.