Step 1

Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt.

Step 2

Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer 2 minutes.

Step 3

Cook pasta in the boiling water until al dente. Reserve 1/2 cup cooking liquid; drain. Add lemon juice to noodles; toss well to combine. The pasta will absorb the juice.

Step 4

Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat well. Add remaining 1/4 cup reserved cooking liquid if necessary. Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes.