Fine sea salt

1 pound linguine

2 tablespoons unsalted butter

1/3 cup heavy cream

2 tablespoons freshly grated Parmigiano-Reggiano

Freshly ground black pepper

Using the finest holes of a grater, remove the zest from the lemons, taking care to avoid the white pith, which is very bitter. Reserve the zest.

Using a sharp, thin-bladed knife, carefully remove and discard the pith from the lemons. Cut the lemons in half, and remove as many seeds as you can without squeezing the lemons and losing juice.

Fill a large pot with salted water. Squeeze the lemons into the pot, then drop the lemons into the water. Bring the water to a boil over high heat. Add the linguine, and cook until al dente, about 7 minutes.

After the linguine has been cooking for about 5 minutes, melt the butter in a sauté pan wide and deep enough to hold the pasta over medium-high heat. Add the cream and stir. Add the lemon zest and stir again. Season with a pinch of salt.

When the linguine is done, drain it and add it to the pan with the lemon-cream sauce. Sprinkle the Parmigiano over the pasta and cook, tossing the past with the sauce for 1 minute. Serve in individual bowls, topping each serving with black pepper.