Grate the whole lemon and reserve the zest. Then cut the lemon in half and juice removing the seeds.

Place heavy cream in bowl and add desired amount of fresh cracked black pepper. I like a good 3 to 4 solid turns of my pepper mill. Add sea salt. Whisk cream until thick. Place whipped cream in refrigerator.

Place alfredo sauce in pot and warm over medium heat.

Cook fresh fettucine for 2-3 minutes in boiling, salted water. Strain.

Place cooked pasta in large bowl. Add warm alfredo sauce, lemon zest and lemon juice. Toss until coated.

Place tossed pasta on plate and garnish with fresh cut green onions and a spoonful of the black pepper whipped cream.

Serves 3 to 5