If you’ve ever dreamed of capturing the bright, zesty essence of summer in a bowl, look no further than this Pappardelle al Limone (Creamy Lemon Pasta) Recipe. It’s an absolute favorite for a reason—the silky lemon-infused cream sauce perfectly hugs those wide ribbons of pappardelle, creating a dish that feels both indulgent and refreshingly light. Each bite offers a joyful burst of lemon balanced by the richness of Parmesan and cream, making it a stunningly simple pasta that tastes like a celebration on your plate.
Ingredients You’ll Need
Every ingredient in this Pappardelle al Limone (Creamy Lemon Pasta) Recipe plays a starring role, coming together with minimal fuss to deliver maximum flavor. These pantry staples combine to create a sauce that’s creamy yet bright, rich yet refreshing, and overall just a joy to make and eat.
- 12 oz pappardelle pasta: The wide, flat noodles hold the luscious lemon cream sauce beautifully with every twirl.
- 1 cup heavy cream: Adds luscious richness and creates that velvety sauce texture you’ll love.
- 2 tablespoons unsalted butter: Gives a silky mouthfeel and enriches the sauce without overpowering.
- 1 tablespoon olive oil: Smooths out the butter and gently sautés the garlic to release its flavor.
- 1 garlic clove, minced: Brings a fragrant warmth that’s essential for depth without stealing the show.
- Zest of 1 lemon: Bursting with bright citrus oils that wake up every other ingredient.
- Juice of 1 large lemon (about 3 tablespoons): The star of the dish, delivering that fresh, tangy punch.
- 1/2 cup grated Parmesan cheese: Adds umami and a touch of saltiness that rounds out the flavors perfectly.
- Salt and black pepper to taste: Essential for balancing and enhancing all the vibrant flavors.
- Fresh basil or parsley for garnish: Offers a fresh herbal note and beautiful color contrast on the plate.
How to Make Pappardelle al Limone (Creamy Lemon Pasta) Recipe
Step 1: Cook the Pappardelle
Bring a large pot of salted water to a boil and add your pappardelle. Cook it according to the package instructions until perfectly al dente—this ensures it has just the right bite to stand up to the creamy sauce. Don’t forget to reserve a half cup of the starchy pasta water before draining; it’s your secret weapon for adjusting sauce consistency later.
Step 2: Prepare the Creamy Lemon Sauce
In a large skillet, melt the butter together with olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, just long enough to release its aromatic fragrance without letting it brown. Stir in the lemon zest to infuse the oil with citrus oils. Pour in the heavy cream and let it simmer gently for 2 to 3 minutes—this helps thicken it slightly while melding all the flavors.
Step 3: Combine Lemon Juice and Parmesan
Stir the freshly squeezed lemon juice and grated Parmesan cheese into the cream sauce. This step brightens the dish and adds a luscious tanginess. Season your sauce with salt and freshly ground black pepper to taste — this will make all the flavors pop and sing in harmony.
Step 4: Toss Pasta in Sauce
Add the drained pappardelle directly into the skillet with your lemon cream sauce. Gently toss to coat every ribbon of pasta evenly. If the sauce feels too thick, gradually add some reserved pasta water to loosen it until it reaches your perfect creamy consistency. Let everything cook together for another 1 to 2 minutes to marry the flavors and ensure the pasta is heated through.
How to Serve Pappardelle al Limone (Creamy Lemon Pasta) Recipe
Garnishes
Fresh herbs like basil or parsley are delightful to sprinkle on top, lending a pop of color and a fresh herbal aroma that complements the zesty lemon beautifully. Don’t hesitate to add an extra handful of grated Parmesan for a finishing cheesy flourish that makes each mouthful sing.
Side Dishes
This creamy lemon pasta pairs wonderfully with light, complementary sides. Consider serving alongside a simple green salad tossed in a lemon vinaigrette to echo and enhance the citrus notes. Grilled shrimp or chicken are also fantastic, adding protein and a smoky contrast to the delicate richness of the pasta.
Creative Ways to Present
For a special occasion, twirl nests of pappardelle onto warm plates and drizzle with extra sauce, then dot with lemon zest curls and herb leaves for a restaurant-worthy presentation. Alternatively, serve in pretty bowls with a sprinkle of crushed red pepper for a subtle spicy kick and a splash of color.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Pappardelle al Limone (Creamy Lemon Pasta) Recipe in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it cools, but a little gentle reheating can bring back that luscious texture.
Freezing
This pasta doesn’t freeze well due to its delicate creamy lemon sauce, which can separate upon thawing. It’s best to enjoy this dish fresh or within a couple of days refrigerated for optimal flavor and texture.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce as needed. Stir continuously to avoid curdling and to revive that creamy smoothness that makes the Pappardelle al Limone (Creamy Lemon Pasta) Recipe so irresistible.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While pappardelle is ideal because its broad ribbons hold the creamy lemon sauce beautifully, you can substitute fettuccine, tagliatelle, or even linguine if you prefer. Just adjust cooking times accordingly.
Is there a lighter version of the Pappardelle al Limone (Creamy Lemon Pasta) Recipe?
Yes! To lighten it up, swap the heavy cream for half-and-half or use extra pasta water along with a little more Parmesan cheese to maintain the richness without the heaviness.
How important is fresh lemon juice in this recipe?
Using fresh lemon juice is really key to achieving that bright, vibrant lemon flavor which defines this dish. Bottled lemon juice doesn’t provide the same fresh aroma or acidity, so fresh is always better here.
Can I add protein to make this a complete meal?
Definitely! Grilled chicken or shrimp pair wonderfully with the creamy lemon sauce, balancing the tangy richness and adding satisfying protein to round out your meal.
What type of Parmesan cheese should I use?
Choose a good quality, freshly grated Parmesan cheese. Pre-grated can work in a pinch, but freshly grated Parmesan melts better and imparts a more robust, authentic flavor to the sauce.
Final Thoughts
This Pappardelle al Limone (Creamy Lemon Pasta) Recipe is genuinely one of those magical dishes that feels indulgent yet fresh, simple yet sophisticated. It’s perfect for a weeknight when you want something effortless, or special enough to impress guests without breaking a sweat. Once you try it, I’m sure it’ll become a beloved favorite you’ll make again and again. So grab those lemons, get your pot boiling, and prepare for a deliciously bright, creamy pasta hug you won’t regret!
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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 Italian pasta dish featuring wide ribbons of pappardelle tossed in a creamy lemon sauce made with fresh lemon juice, zest, heavy cream, and Parmesan cheese. This vibrant, zesty recipe perfectly balances bright citrus flavors with rich creaminess, making it a delightful and comforting main course. Garnished with fresh basil or parsley, it’s an elegant yet simple meal that comes together quickly on the stovetop.
Ingredients
For the Pasta
- 12 oz pappardelle pasta
For the Sauce
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
For Garnish
- Fresh basil or parsley
- Additional Parmesan cheese, optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
- Prepare the Sauce: While the pasta is cooking, heat the unsalted butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the lemon zest, then pour in the heavy cream. Let it simmer gently for 2 to 3 minutes to thicken slightly.
- Add Lemon and Cheese: Stir the fresh lemon juice and grated Parmesan cheese into the cream sauce. Season with salt and black pepper to taste, adjusting to balance the flavors.
- Toss Pasta with Sauce: Add the cooked pappardelle to the skillet with the sauce. Gently toss to coat the pasta evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Heat Through and Serve: Cook for another 1 to 2 minutes over low heat to warm everything through and ensure the pasta is well-coated. Serve immediately, garnished with fresh basil or parsley and extra Parmesan cheese if desired.
Notes
- Use fresh lemon juice for the brightest, freshest flavor.
- This dish pairs wonderfully with grilled shrimp or chicken for added protein.
- For a lighter sauce, replace heavy cream with half-and-half or use more pasta water and extra cheese.
