For The Fettucine:
4 quarts water
2 tablespoons kosher salt
1 pound fettucine
For The Sauce:
2 large lemon -- juice reserved -- grate the rind
1 cup heavy cream
1/4 cup vodka
1/2 teaspoon fresh ground black pepper
1/4 cup fresh parsley -- chopped
3/4 cup parmesan cheese -- fresh & grated
cooked scallops -- optional
cooked asparagus cut in 1" pieces -- optional
Bring water to a boil; add the kosher salt, and cook the pasta at a rapid boil until 'al dente", 8-10 minutes. Drain. Grate the rind of 1 lemon, then squeeze the juice out and reserve.
Combine the cream and vodka in a 10-inch skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with the parsley, and serve immediately on warmed plates. Serve the parmesan separately.
Variation: Add cooked scallops, and/or cooked asparagus, cut in 1-inch pieces, into the sauce, just before tossing with pasta.
Garnish with slices of the second Lemon.