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
Scale
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.
