Lemon & Pepper Pasta

Remember that kitschy old adage "when life hands you lemons, make lemonade?" Well we have our Sicily twist "when the countryside surrounds you with lemon trees, make lemon pasta." In Sicily, an abundance of citrus lends well to this recipe we culled from the New York Times Dining In Section, where many a good recipe is posted. This one will make you pucker, and there is no need for dolce afterwards:

Lemons
Pasta
Salt and pepper

Squeeze the juice of two lemons and set in a cup on the side.
Cook your noodles for 6 people - do it al dente! If you over cook those noodles throw them out. Overcooked noodles are like a flat cake. In a separate small pan combine the zest of one lemon cut into small thin strips, one cup of heavy cream, lots of fresh pepper ground pepper and salt to taste. Heat this combo until just before boiling.

Stir this mixture into the drained noodles, add the juice of your lemons, and stir for a short time until it is mostly absorbed. A little more salt and pepper to taste if you wish.