Step 1

Bring a pot of salted water to a boil. Have a 12-inch sauté pan ready. Drop pasta and cook for 3 to 4 minutes, stirring occasionally, keeping the pasta al dente. Drain and reserve 1/2 cup pasta water.

Step 2

In a 12-inch sauté pan, set over medium-high heat, heat the heavy cream. While consistently whisking, add butter, 1 tablespoon at a time, until it is fully emulsified. Add lemon juice, zest and pasta. Toss together, adding reserved pasta water as necessary for the sauce to reach a creamy consistency. Taste and season as needed.

Step 3

Finish with a generous amount of black pepper, chives and grated Parmesan cheese.