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Pappardelle al Limone (Creamy Lemon Pasta) Recipe

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4 from 50 reviews

Pappardelle al Limone is a luscious and creamy lemon pasta that combines the bright zest and juice of fresh lemons with a rich, velvety sauce made from butter, garlic, heavy cream, and Parmesan cheese. Garnished with freshly chopped parsley, this dish delivers a perfect balance of citrusy freshness and indulgent creaminess, ideal for a quick and elegant Italian-inspired meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Creamy Lemon Sauce

  • 30 g butter
  • 2 garlic cloves, minced
  • Zest of one lemon (organic, unwaxed)
  • Juice of one lemon
  • 150 ml heavy cream
  • 100 g Parmesan cheese, freshly and finely grated
  • Salt and pepper, to taste
  • Fresh parsley, finely chopped (for garnish)

Pasta

  • 300 g fresh pappardelle pasta OR 220 g dried pasta of your choice
  • For fresh pappardelle: about 200 g flour and 2 eggs

Instructions

  1. Prepare the Pasta: If making fresh pappardelle, combine 200 g of flour and 2 eggs to create your dough. Roll out thinly and cut into wide ribbons. If using dried pasta, have 220 g ready to cook.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh or dried pappardelle and cook until al dente, usually 2-3 minutes for fresh and 10-12 minutes for dried pasta. Drain, reserving some pasta water.
  3. Make the Sauce: In a large skillet, melt 30 g butter over medium heat. Add 2 minced garlic cloves and sauté until fragrant but not browned, about 1 minute.
  4. Add Lemon and Cream: Stir in the zest of one lemon, then add the lemon juice and 150 ml heavy cream. Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly.
  5. Incorporate Parmesan: Gradually whisk in 100 g freshly grated Parmesan cheese until melted and the sauce is creamy and smooth. Season with salt and freshly ground black pepper to taste.
  6. Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss well to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
  7. Serve and Garnish: Plate the creamy lemon pappardelle and sprinkle with freshly chopped parsley for a burst of color and fresh herb flavor. Serve immediately.

Notes

  • Using organic, unwaxed lemons ensures the zest is safe and flavorful for use in the sauce.
  • Reserve some pasta cooking water before draining to adjust the sauce consistency as needed.
  • For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Freshly grated Parmesan melts best and provides superior flavor compared to pre-grated varieties.
  • This recipe pairs wonderfully with a light green salad and crisp white wine.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pappardelle-al-limone-creamy-lemon-pasta-recipe/