If you’re craving something fresh, indulgent, and utterly comforting, you must try this Pappardelle al Limone (Creamy Lemon Pasta) Recipe. It’s a luscious celebration of silky pappardelle noodles enveloped in a velvety, citrus-kissed cream sauce that’s brightened by the zest and juice of fresh lemons. This dish perfectly balances richness and zest, making it feel like sunshine on a plate — ideal for both a quick weeknight dinner and special occasions when you want to impress without fuss. The best part? Its simplicity in ingredients and technique brings out big, bold flavors that everyone will adore.
Ingredients You’ll Need
This Pappardelle al Limone (Creamy Lemon Pasta) Recipe relies on a handful of simple, fresh ingredients that work harmoniously to create an irresistible pasta dish. Each component brings something important to the table — from creamy texture and tangy brightness to depth and a touch of freshness.
- 12 oz pappardelle pasta: Wide, flat ribbons perfect for soaking up creamy sauce with every bite.
- 1 cup heavy cream: Provides the rich, luscious base that makes the sauce silky and indulgent.
- 1 tablespoon unsalted butter: Adds a smooth, velvety richness and helps meld the flavors.
- 1 tablespoon olive oil: Offers a subtle fruitiness and prevents the butter from scorching.
- Zest of 1 lemon: Brings fresh, aromatic citrus oils to brighten the sauce.
- Juice of 1 large lemon (about 2–3 tablespoons): Infuses the dish with lively tang and balances creaminess.
- ½ cup grated Parmesan cheese: Introduces salty umami that deepens the flavor and helps thicken the sauce.
- ½ teaspoon salt: Enhances all the ingredients without overpowering the delicate lemon notes.
- ¼ teaspoon black pepper: Adds a gentle warmth and mild spice.
- 2 tablespoons chopped fresh parsley (optional): Adds a splash of color and fresh herbal brightness.
- Extra lemon zest or Parmesan for garnish: Perfect final touches to elevate presentation and flavor.
How to Make Pappardelle al Limone (Creamy Lemon Pasta) Recipe
Step 1: Cook the Pappardelle
Start by bringing a large pot of salted water to a boil and cooking the pappardelle according to the package instructions until al dente. This ensures the pasta holds its shape and has a bit of bite, which is essential for balancing with the luscious sauce. Don’t forget to save half a cup of the starchy pasta water before draining—that little liquid gold will help you adjust your sauce’s consistency later.
Step 2: Create the Lemon-Infused Cream Sauce
In a large skillet over medium heat, melt the butter together with the olive oil. This combo gives a rich base without burning and adds a layered flavor profile. Add the freshly grated lemon zest and cook it for about 30 seconds until you can smell its bright citrus aroma filling the kitchen — that’s the magic moment when the oils are released. Next, pour in the heavy cream and bring it gently to a simmer.
Step 3: Add Lemon Juice and Seasonings
Once the cream is heated through, stir in the lemon juice, salt, and black pepper. The lemon juice injects that signature tanginess that cuts through the richness, while the salt and pepper balance the flavors. Let the sauce simmer for a couple of minutes to thicken slightly — you want it rich enough to cling to the noodles without being too heavy.
Step 4: Combine Pasta with Sauce
Add your drained pappardelle directly into the skillet, tossing carefully to coat every ribbon in the creamy lemon sauce. This is where the saved pasta water comes in handy — splash a bit in to loosen the sauce to the perfect consistency if it feels too thick. Stir in the grated Parmesan cheese, which melts into the sauce, creating a luscious, cheesy finish that ties everything together beautifully.
Step 5: Final Touches
Remove the skillet from heat and sprinkle the pasta with chopped fresh parsley along with extra Parmesan or lemon zest if you like. Those garnishes add a lovely pop of color and fresh notes that make the dish even more inviting before serving immediately to enjoy it at its creamiest best.
How to Serve Pappardelle al Limone (Creamy Lemon Pasta) Recipe
Garnishes
A sprinkle of fresh parsley brings vibrant green color and a subtle herby contrast to the creamy, citrus sauce. Adding extra Parmesan cheese on top reinforces its comforting, umami-rich finish. A pinch more lemon zest brightens each bite and adds a zesty aroma that will make your guests’ mouths water before the first forkful.
Side Dishes
This Pappardelle al Limone (Creamy Lemon Pasta) Recipe pairs beautifully with light, complementary sides like a crisp arugula salad dotted with toasted pine nuts or a medley of grilled vegetables. For protein lovers, grilled shrimp or lemon-roasted chicken work wonderfully as well, accentuating the lemony theme without overpowering the pasta’s delicate creaminess.
Creative Ways to Present
Serve this creamy lemon pasta in shallow bowls to showcase those luscious ribbons of pappardelle swimming in sauce. Drizzle a touch of extra virgin olive oil or scatter edible flowers on top for an elegant touch. For casual gatherings, plating individual portions in rustic pasta bowls with a wedge of lemon on the side invites everyone to customize their tanginess level.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The pasta will soak up the sauce, so it may seem thicker when cold, but a quick reheat will bring it back to creamy perfection.
Freezing
Since this recipe relies heavily on cream and delicate fresh lemon flavors, freezing isn’t ideal as the texture can change and the sauce may separate. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of cream or reserved pasta water to loosen the sauce. Stir frequently to avoid sticking and preserve that silky texture. Avoid using high heat or microwave alone, which can make the sauce curdle.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While pappardelle’s wide ribbons are perfect for holding creamy sauces, you can substitute fettuccine or tagliatelle if that’s what you have on hand. Just be sure to adjust cooking time accordingly.
Is there a lighter alternative to heavy cream in this recipe?
Yes, you can substitute half-and-half or whole milk for a lighter sauce, but keep in mind the texture won’t be quite as rich and velvety. Adding a bit of flour or cornstarch can help thicken the sauce if needed.
How can I make this dish vegan?
To veganize the Pappardelle al Limone (Creamy Lemon Pasta) Recipe, use dairy-free cream alternatives like coconut or cashew cream, replace butter with vegan margarine or olive oil, and swap the Parmesan cheese for vegan cheese or nutritional yeast for that umami kick.
Can I prepare the sauce ahead of time?
The sauce is best prepared fresh to maintain its vibrant lemon flavor and creamy texture. However, you can make the sauce up to a day ahead, then gently reheat while stirring in a splash of cream or pasta water before tossing with freshly cooked pasta.
What wine pairs well with Pappardelle al Limone?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemony brightness wonderfully without overwhelming the delicate cream sauce. The acidity in these wines refreshes your palate between bites.
Final Thoughts
There’s something truly special about the way this Pappardelle al Limone (Creamy Lemon Pasta) Recipe feels like sunshine and comfort all at once. It’s easy enough for a busy night but elegant enough to serve to guests, filled with vibrant lemon flavor and silky richness that will have you coming back for seconds. I encourage you to try making this bright and creamy pasta soon — it might just become your new favorite go-to for whenever you want a quick, delicious escape to Italy on your plate.
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Pappardelle al Limone (Creamy Lemon Pasta) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pappardelle al Limone is a luscious and creamy lemon pasta that combines tender pappardelle noodles with a rich lemon cream sauce. Infused with fresh lemon zest and juice, Parmesan cheese, and a hint of butter and olive oil, this Italian-inspired dish offers a bright, tangy flavor balanced by velvety creaminess, making it a perfect quick and elegant main course.
Ingredients
Pasta
- 12 oz pappardelle pasta
Sauce
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 large lemon (about 2–3 tablespoons)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley (optional)
- Extra lemon zest for garnish
- Extra Parmesan cheese for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta well.
- Prepare the lemon cream sauce: In a large skillet over medium heat, melt the unsalted butter together with the olive oil. Add the lemon zest and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Add lemon juice and seasonings: Stir in the fresh lemon juice, salt, and black pepper into the cream sauce. Let it simmer gently for 2 to 3 minutes to slightly thicken and develop flavor.
- Combine pasta with sauce: Add the drained pappardelle into the skillet, tossing to coat the noodles evenly with the creamy lemon sauce. Stir in the grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to a creamy consistency.
- Garnish and serve: Remove the skillet from heat. Sprinkle the pasta with chopped fresh parsley if using, additional Parmesan cheese, and extra lemon zest for a bright pop of flavor. Serve immediately while warm and creamy.
Notes
- This dish pairs beautifully with grilled shrimp or chicken for added protein.
- For a lighter version, substitute half-and-half or whole milk in place of heavy cream.
- Be careful not to overcook the sauce; it should be creamy and slightly thickened.
- Use fresh lemon juice and zest for the best vibrant citrus flavor.
