What the heck is this?
Pappardelle al Limone is Italy’s way of proving that less really is more. This dish is a creamy lemon pasta made with wide ribbons of pappardelle, a few pantry staples, and the fresh brightness of real lemons. No heavy sauces, no long simmering—just butter, cream, lemon juice, zest, and cheese working together in a silky, luscious coating that clings to every bite. It’s like a lighter, sunnier cousin to fettuccine Alfredo—minus the guilt, plus a whole lot of zing.
Why You’ll Love This Recipe
Because it’s fast, fresh, and feels fancy without requiring more than 20 minutes of your time or a culinary degree. The lemon cuts through the richness of the butter and cream, making it feel light, bright, and completely craveable. It’s the perfect weeknight comfort meal or date night stunner—elegant but not fussy. And thanks to the wide, chewy noodles, every bite is satisfying and full of flavor. Pair it with a crisp white wine and suddenly you’re vacationing in the Amalfi Coast… from your kitchen.
The Good Stuff You’ll Need
- 12 oz pappardelle (or tagliatelle if needed)
- 3 tbsp unsalted butter
- ¾ cup heavy cream
- Zest of 2 lemons
- Juice of 1 lemon (about 2 tbsp)
- ½ tsp kosher salt (more to taste)
- ½ tsp freshly ground black pepper
- ¾ cup freshly grated Parmesan or Pecorino Romano
- ½ cup reserved pasta water
- Optional garnish: extra lemon zest, more cheese, chopped parsley or basil
Let’s Do This
1. Boil the pasta: Bring a large pot of salted water to a boil and cook your pappardelle until just al dente. Reserve at least ½ cup of the pasta water before draining.
2. Make the sauce: In a large skillet or saucepan, melt the butter over medium-low heat. Stir in the lemon zest and let it sizzle for about 30 seconds to release its oils. Pour in the cream, stir gently, and bring it just to a simmer—don’t let it boil. Add the lemon juice, salt, and pepper.
3. Emulsify: Reduce heat to low and slowly whisk in the grated cheese until the sauce is creamy and smooth. If it looks too thick, add a splash of reserved pasta water to loosen it up.
4. Combine: Toss the drained pasta into the sauce, folding gently until every ribbon is coated. Add more pasta water as needed for that silky texture. Let it sit on low heat for 1–2 minutes, stirring often, so the sauce hugs every noodle.
5. Garnish and serve: Transfer to bowls and top with more cheese, a bit of lemon zest, and fresh herbs if using. Serve immediately—this pasta waits for no one.
Serving Suggestions
This dish loves a fresh, crunchy salad on the side (think arugula and shaved fennel with a lemon vinaigrette) and a glass of cold white wine like Pinot Grigio or Sauvignon Blanc. It’s also great with a side of roasted asparagus, sautéed spinach, or grilled shrimp if you’re adding protein.
Switch It Up
- Add sautéed mushrooms, spinach, or peas to the sauce for color and texture.
- Top with crispy pancetta or prosciutto for a salty finish.
- Swap heavy cream for crème fraîche for extra tang.
- Use linguine or fettuccine if you don’t have pappardelle.
Make-Ahead Tips
The sauce comes together so quickly it’s best made fresh, but you can zest and juice your lemons and grate your cheese ahead of time. Leftovers will keep in the fridge for up to 2 days—just reheat gently with a splash of cream or milk to bring it back to life.
Questions People Actually Ask
Is this dish super lemony? It’s lemon-forward, but balanced. You taste the zest and juice without it being sour or overpowering.
Can I make this dairy-free? Try substituting with vegan butter and cashew cream—just know it won’t be quite as rich.
What if I don’t have pappardelle? Fettuccine or tagliatelle work well too. Even spaghetti will do in a pinch.
Is this good cold or room temp? It’s best hot and freshly made, but can be eaten chilled like a creamy pasta salad if you’re into that.
Pappardelle al Limone: Silky, Lemony, and Dangerously Simple to Love
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Pappardelle al Limone is Italy’s way of proving that less really is more. This dish is a creamy lemon pasta made with wide ribbons of pappardelle, a few pantry staples, and the fresh brightness of real lemons. No heavy sauces, no long simmering—just butter, cream, lemon juice, zest, and cheese working together in a silky, luscious coating that clings to every bite. It’s like a lighter, sunnier cousin to fettuccine Alfredo—minus the guilt, plus a whole lot of zing.
Ingredients
12 oz pappardelle (or tagliatelle if needed)
3 tbsp unsalted butter
¾ cup heavy cream
Zest of 2 lemons
Juice of 1 lemon (about 2 tbsp)
½ tsp kosher salt (more to taste)
½ tsp freshly ground black pepper
¾ cup freshly grated Parmesan or Pecorino Romano
½ cup reserved pasta water
Optional garnish: extra lemon zest, more cheese, chopped parsley or basil
Instructions
1. Boil the pasta: Bring a large pot of salted water to a boil and cook your pappardelle until just al dente. Reserve at least ½ cup of the pasta water before draining.
2. Make the sauce: In a large skillet or saucepan, melt the butter over medium-low heat. Stir in the lemon zest and let it sizzle for about 30 seconds to release its oils. Pour in the cream, stir gently, and bring it just to a simmer—don’t let it boil. Add the lemon juice, salt, and pepper.
3. Emulsify: Reduce heat to low and slowly whisk in the grated cheese until the sauce is creamy and smooth. If it looks too thick, add a splash of reserved pasta water to loosen it up.
4. Combine: Toss the drained pasta into the sauce, folding gently until every ribbon is coated. Add more pasta water as needed for that silky texture. Let it sit on low heat for 1–2 minutes, stirring often, so the sauce hugs every noodle.
5. Garnish and serve: Transfer to bowls and top with more cheese, a bit of lemon zest, and fresh herbs if using. Serve immediately—this pasta waits for no one.
Notes
Add sautéed mushrooms, spinach, or peas to the sauce for color and texture.
Top with crispy pancetta or prosciutto for a salty finish.
Swap heavy cream for crème fraîche for extra tang.
Use linguine or fettuccine if you don’t have pappardelle.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~520 kcal per serving
- Fat: ~28g
- Carbohydrates: ~28g
- Protein: ~15g