Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 433 (62%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 205.7mg||63 %|
|Sodium 325.1mg||11 %|
|Potassium 256.3mg||7 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 51.2g|
|Protein 17.4g||25 %|
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Calories per serving: 700
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