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| 4 ca. 1 Liter | water |
| 2 Esslöffel | salt kosher |
| 1 x ca. 450 g | Fettucine |
| 2 gross | Lemon; juice reserved grate the rind |
| 1 Tasse | heavy cream |
| 1/4 Tasse | Vodka |
| 1/2 Teelöffel | black pepper freshly ground |
| 1/4 Tasse | parsley fresh, chopped |
| 3/4 Tasse | Parmesan cheese; fresh & grated |
| | Cooked scallops; optional |
| | Cooked asparagus cut in 1" pieces; optional |
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Bring water to a boil; add the kosher salt, and cook the pasta at a rapid boil until 'al dente", 8-10 minutes. Drain. Grate the rind of 1 lemon, then squeeze the juice out and reserve.
Combine the cream and vodka in a 10-inch skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with the parsley, and serve immediately on warmed plates. Serve the parmesan separately.
pieces, into the sauce, just before tossing with pasta.
Garnish with slices of the second Lemon.
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