This might be the most luxurious-feeling dinner you can conjure from near-thin air.
. So all you need to do is warm up a cup of cream with some lemon zest, salt, and lots of black pepper, dump it over just-cooked egg noodles, add some lemon juice and cook until it’s as thick and glossy as you like.in 1999.
“I use a sharp vegetable peeler, which removes zest easily and provides 10 to 12 strips, two inches long and a half inch wide, per lemon,” she wrote, slicing these down further into skinny 1-inch strips for the pasta. I suspect this is partly because
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