Lemon Spaghetti

2 tablespoons butter
Freshly grated lemon zest from 1 lemon
1/2 pound spaghetti
4 tablespoons heavy cream
Juice from half a lemon
3-4 tablespoons freshly grated Parmesan cheese, plus extra for serving

1. Cook the spaghetti according to package directions in salted water.
2. While spaghetti is cooking, melt the butter in a large skillet over low heat; add the lemon zest and cream. Turn off heat.
3. When pasta is cooked al dente, drain and pour into the skillet. Toss to coat with butter and lemon using tongs. Add the Parmesan cheese and toss again. Serve immediately with extra Parmesan.