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