1 lemon
2 tablespoons olive oil
2 sprigs fresh thyme or ½ teaspoon dried thyme
¾ cup cream
freshly ground pepper
Grate one heaping tablespoon of lemon peel and zest. Juice the lemon. Heat olive oil and saute peel, zest, and thyme for several minutes. Add cream and simmer until slightly thickened and creamy. Stir in 2 tablespoons lemon juice and pepper to taste. (Be sure to taste at this point, in case your lemon isn't “lemony” enough! More lemon juice can be added if desired.)
Meanwhile, cook from 200–250 grams fettucine. Drain, and toss with lemon cream sauce. Serve with freshly grated pepper.