Boil noodles al dente. Drain.

Combine cream, parmesean, cream cheese, lemon zest, butter, garlic, and white pepper in a saucepot. Simmer for 10 minutes.

Heat a large cast iron pan with enough oil to cover the bottom.

Add peppers and onions with a pinch of salt. Sear on high heat for 1 minute, then reduce heat to medium-low. Cook an additional 8 minutes or so until peppers begin to soften.

Add noodles and pepper mixture to saucepot. Stir.

Variations; Half and half, bechamel, parsely, basil, oregano, zucchini, pancetta, bacon, parmigiano reggiano, gruyere, romano, goat cheese, Italian seasoning, lemon peel seasoning, orange zest, shallots, crushed pepper flakes, chives, scallions, leeks, yellow onions, pearl onions, peas, dried minced onions, herbes de provence, rosemary, yellow bell pepper, roasted bell peppers, vinegar