Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE FETTUCCINE***
   4      quarts        water
   2      tablespoons   kosher salt
   1      pound         fettuccine
                        ***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 and grated
                        cooked scallops -- optional
                        cooked asparagus cut in 1" pieces -- optional

Preparation:

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