Method:
1 Combine egg yolks, herbs, cream and lemon and orange rind in a bowl.
2 Cook fettuccine in a large saucepan of boiling water until tender, drain and return to the hot saucepan. Add the herb mixture to hot pasta, toss over low heat until the sauce starts to thicken. Remove from the heat.
3 Squeeze over the lemon halves, season with salt and pepper. Serve.