Red Pepper Cream Sauce

...with fresh pasta (of course).  This was a "what do we have in the fridge" meal.  I know, the idea is to go to the market every day, which I sometimes did when we lived across town near Mercato Sant'Ambrogio, but the one near us at Porta Romana is much smaller and more expensive, so we usually do a big run to Sant'Ambrogio once a week (better and cheaper trumps walking further) and augment it with stops to the lady selling produce out of her piaggio truck (can you call it a truck if it has 3 wheels and is the size of a large refrigerator?) at the base of our hill.

We had a pepper left.  And a lemon which had missed its purpose in life.  I wanted to get at the sweetness of the red pepper (we bought it to roast on the grill but this one got left over) so I sauteed it on a fairly high flame with olive oil, garlic and pancetta cut into thick matchsticks until the pepper started to get soft, then added cooking cream (which is somewhere in between heavy cream and butter, moving towards the butter side of the force) and a bit of paprika to intensify the pepper effect.  Zested the lemon and added the zest near the end of cooking.  I don't always remember this step, but after the pasta had cooked it got added to the sauce to really soak up the flavors.