It doesn't look like much | Orangette

"Helloooooooooooooooo. I didn’t mean to be gone for so long. I know what some of you were thinking, and I am delighted to report that I did not give up on blogging. I also did not die. But it’s been a long, hard, dizzying summer, I will say that, with, among other things, Herculean staffing woes at Delancey, Essex, and Dino’s. (Did you know there’s currently a shortage of restaurant cooks in a lot of cities, including Seattle? I could tell you stories.) But now that June is in school again, I’ve been ab..."

INGREDIENTS
12 ounces (340 grams) wide egg noodles, or other pasta shape
Zest and juice of 2 lemons (see note above); zest cut in very thin strips 1 inch long
1 cup (240 ml) heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Parmesan, for finishing
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