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Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt.
Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining ¾ teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer 2 minutes.
Cook pasta in the boiling water until al dente. Reserve ½ cup cooking liquid; drain. Add lemon juice to noodles; toss well to combine. The pasta will absorb the juice.
Stir cheese and ¼ cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat well. Add remaining ¼ cup reserved cooking liquid if necessary. Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes.