If you’re craving a pasta dish that’s bright, indulgent, and incredibly comforting all at once, you’re going to fall in love with this Pappardelle al Limone (Creamy Lemon Pasta) Recipe. It’s a stunning celebration of simple ingredients — the zing of fresh lemon, the richness of cream and Parmesan, and silky ribbons of pappardelle that soak up every bit of flavor. This dish feels like sunshine on a plate, perfect for a quick weeknight dinner or an impressive meal to share with friends. Get ready to unleash the magic of lemon in a way you never thought possible in pasta form!

Ingredients You’ll Need

The image shows one whole yellow lemon with smooth, slightly shiny skin on the right side over a white marbled surface. To the left, there are three lemon halves positioned with the cut side up, revealing the juicy, translucent yellow flesh with visible segment lines and a central core. The light casts soft shadows to the left of each lemon, adding depth and highlighting the texture of the lemon skin and flesh. The overall scene is bright with warm tones and natural lighting. photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully straightforward yet essential for perfectly balancing creaminess, citrus brightness, and savory depth. Each one plays a key role in creating the luscious texture and light, fresh flavor that makes this dish so irresistible.

Butter (30 g): Provides a rich base and silky mouthfeel for the sauce as it gently melts with garlic.
Garlic cloves (2, minced): Adds a subtle aromatic warmth that elevates the lemon without overpowering it.
Lemon zest (zest of one lemon): The organic lemon zest delivers a burst of citrus oils, infusing the sauce with fresh lemon perfume.
Lemon juice (juice of one lemon): Brings bright acidity that perfectly balances the creamy sauce and Parmesan cheese.
Heavy cream (150 ml): Creates the luscious, smooth texture that makes the sauce creamy without being heavy.
Parmesan cheese (100 g, freshly grated): Adds savory umami richness and a bit of saltiness that brings everything together.
Fresh parsley (finely chopped): A fresh green garnish that adds color and a gentle herbal note.
Salt and pepper (to taste): Essential for seasoning and enhancing all the flavors.
Pappardelle pasta (300 g fresh or 220 g dried): Wide, flat noodles that are perfect for holding onto the creamy lemon sauce.

How to Make Pappardelle al Limone (Creamy Lemon Pasta) Recipe

Step 1: Prepare the pasta

If you’re making fresh pappardelle, start by mixing about 200 g of flour with 2 eggs to form a smooth dough; roll it out and cut wide ribbons. Alternatively, use store-bought fresh or dried pappardelle for convenience. Cook the pasta in plenty of salted boiling water until al dente, then reserve a little pasta water before draining.

Step 2: Create the lemon cream sauce

In a large skillet, gently melt the butter over medium heat. Add the minced garlic and stir constantly for 1-2 minutes until fragrant but not browned—this is the foundation of your sauce’s flavor. Then, stir in the lemon zest and lemon juice. Pour in the heavy cream and let it simmer gently for a few minutes, allowing the sauce to thicken slightly.

Step 3: Finish with Parmesan and seasoning

Lower the heat, gradually add the freshly grated Parmesan cheese, stirring continuously until melted into a smooth, creamy sauce. Season well with salt and freshly ground pepper, adjusting to your taste. If the sauce feels too thick, use some reserved pasta water to loosen it — this keeps things silky and clings perfectly to the pasta.

Step 4: Combine pasta and sauce

Add the drained pappardelle directly into the skillet with the sauce. Toss gently but thoroughly so every ribbon gets coated in that vibrant, creamy lemon goodness. Warm everything through for a minute or two to marry all the flavors beautifully.

How to Serve Pappardelle al Limone (Creamy Lemon Pasta) Recipe

A white oval plate is filled with wide, flat pasta ribbons coated in a creamy yellow sauce. The pasta is folded and layered loosely, showing a soft, smooth texture with a light sheen. The sauce looks thick and covers the pasta evenly, with small specks of seasoning visible. Two silver forks with ornate handles rest on the right side of the plate. The plate sits on a white marbled surface, with sunlight casting soft shadows around the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simplest garnish is often the best—freshly chopped parsley not only adds a pop of lovely green color but also gives a subtle herbal brightness that complements the lemon perfectly. For an extra special touch, sprinkle a little more grated Parmesan cheese on top just before serving.

Side Dishes

This dish stands alone wonderfully but pairs beautifully with crisp, green salads dressed lightly with olive oil and lemon to echo the citrus notes. A side of roasted vegetables or grilled asparagus also makes for a lovely, fresh contrast to the creamy pasta.

Creative Ways to Present

For a stunning presentation, serve the pasta nestled in wide shallow bowls to showcase the sauce and garnish artistically. You can also drizzle a few drops of high-quality extra virgin olive oil on top or scatter edible flowers for a vibrant springtime vibe. Fresh lemon slices on the side invite guests to add an extra burst of citrus if they want.

Make Ahead and Storage

Storing Leftovers

Pappardelle al Limone (Creamy Lemon Pasta) Recipe leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To keep the pasta from drying out, add a splash of cream or milk before reheating.

Freezing

While you can freeze the pasta, cream-based sauces tend to separate when frozen and reheated, so it’s best to freeze the pasta and sauce components separately for optimal texture. Freeze cooked pasta without sauce in a freezer-safe bag for up to 1 month.

Reheating

Reheat gently on the stove over low heat, stirring frequently and adding a splash of cream or reserved pasta water to bring back that silky texture. Microwave reheating is possible but may result in uneven heating, so use short bursts and stir in-between.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While pappardelle is ideal for its wide ribbons, you can substitute with fettuccine, tagliatelle, or even linguine. Just choose a pasta that will hold onto the creamy lemon sauce well.

Is this recipe suitable for a vegetarian diet?

Yes, this recipe is vegetarian-friendly as it contains no meat or seafood. Just ensure your Parmesan cheese is vegetarian by checking if it uses animal rennet, or substitute with a vegetarian hard cheese.

Can I lighten the sauce to make it less rich?

Definitely. Try using half-and-half or a mixture of milk and cream instead of all heavy cream. Keep in mind this may affect the sauce’s thickness and richness slightly.

How do I make fresh pappardelle pasta from scratch?

Fresh pappardelle is simply made by combining about 200 g of flour with 2 eggs until a smooth dough forms, rolling it thin, and cutting into wide ribbons. It cooks quickly and has a wonderful fresh texture that pairs beautifully with creamy sauces.

What’s the best way to balance the lemon flavor so it’s not overpowering?

Using both zest and juice adds balanced brightness without an overwhelming sharpness. The cream and butter mellow the acidity, while the Parmesan grounds the flavors, creating perfect harmony.

Final Thoughts

This Pappardelle al Limone (Creamy Lemon Pasta) Recipe is a little slice of citrus heaven wrapped in comforting creaminess. It’s deceptively simple but impressively elegant, making it one of my absolute go-to recipes whenever I want something fresh yet decadent. I cannot wait for you to try it and see how quickly it becomes a beloved classic in your kitchen, too!

Pappardelle al Limone (Creamy Lemon Pasta) Recipe