12 ounces wide egg noodles
Zest and juice of 2 lemons
1 cup heavy cream
3/4 teaspoon Rain’s Choice pure Vanilla Extract
Sea salt, to taste
freshly ground black pepper
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes, or until just barely tender (the noodles will cook a bit more in step Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt, and pepper. Cook over medium heat for 2 minutes, or until cream almost comes to a boil. Remove from heat and add vanilla, mixing well.
Pour cream mixture over drained noodles, and add the lemon juice (you may want to start with 2 tablespoons and add to taste). Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired. Add Parmesan cheese over the top of pasta or serve it on the side.