Lemon Spaghetti

1

Bring 5 liters of water to a boil in a large pot with a spoonful of salt

Add the spaghetti and cook until al dente

2

Meanwhile, cut the zest from two lemons into thin strips

Squeeze the juice from one lemon only and reserve

Cut the other lemon into small cubes

3

In a large saucepan, heat the cream with the lemon cubes over low heat

Add the vodka and let simmer for two minutes

Add the reserved lemon juice and let cook for another half minute

Season with salt to taste

Drain the spaghetti and combine it with the sauce

Mix well and add the Parmesan cheese

Serve immediately, and if desired, garnish with small pieces of lemon pulp.