Taglierini* al Limone

1 lb    taglierini or linguine

2 oz    thinly sliced smoked bacon, cut into tiny squares

4 tbs    butter

grated rind of 2 1/2 lemons

1 1/2 to 2 cups heavy cream, heated but not to boiling

grated Parmesan cheese

Wash the lemons in hot water and dry them before grating. Be sure not to include any of the white part of the lemon. 

Cook the taglierini until perfectly al dente.

While the pasta is cooking, saute the smoked bacon; pour off the fat. Add butter, grated lemon rind, and cooked pasta. Add heavy cream, sprinkle with grated cheese, cook over medium flame one to two minutes to thicken the cream. Serve immediately.

4 to 6 servings

* fresh egg pasta cut into very narrow strips