Fresh and Easy Alfredo Sauce

I got this recipe from Valerie a few years ago, and we LOVE it!  Cream and butter... what's not to love?

Fresh and Easy Alfredo Sauce
1 1/2 cups heavy cream (not ultra-pasteurized)
1/4 cup fresh lemon juice (probably from 1 lemon)
6 T. unsalted butter, no substitutes
1-2 tsp. grated lemon zest
pinch freshly grated nutmeg (I leave this out because I don't like it)
9 oz. fresh fettucine (I used a 12 oz. purchased package rather than homemade)
1 cup freshly grated parmesan cheese (if you were wondering, the stuff in the green canister is NOT fresh!)
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
freshly chopped basil, garnish

In a large, heavy skillet, mix 1 cup cream and lemon juice.  Whisk together.  Add butter (in 1 T. pats).  Heat over medium heat until butter just melts.  Stir in zest and nutmeg.  Remove from heat.

To skillet, add cooked pasta, remaining cream, parmesan cheese, and 1/4 tsp. each salt and pepper.  Toss over low heat until sauce thickens slightly (about 1 minute; salad tongs work great for this).  Taste to adjust seasoning.  Garnish with freshly chopped basil, if desired, but HIGHLY recommended, especially if you've got some growing in your garden! Serve immediately.  Makes 6 first-course servings.

Note:  I added 1 grilled and sliced chicken breast (seasoned with Montreal Steak Seasoning), but 1 1/2 - 2 breasts would have been better.  For seafood lovers, grilled shrimp would also be a  delicious addition.

And, if you'd like to try your hand at making fresh pasta, here's one of Valerie's recipes for that:

Homemade Pasta
2 cups all purpose flour
3 large eggs, beaten
water (1/2 tsp. at a time, add just enough until dough forms a ball)

Mix ingredients in a food processor or by hand.  Once dough forms a ball, wrap ball of dough with plastic wrap and let sit for 15 minutes to 2 hours.  Divide dough into 4 sections, thinly roll out each section, cut into desired shape/size, and cook in boiling water for 2-3 minutes.  Serve immediately with desired sauce.