Cook your pasta al dente (or as preferred). While it's cooking, zest your lemons. In a separate sauce pan heat the olive and add the lemon zest, stirring on low for two minutes. Add 6 ounces of Creme Frâiche and bring to a boil, add the lemon juice and bring to another boil. After it begins to thicken add your Parmesean cheese and stir well.

Pour over your pasta and serve immediately.