Name: Pappardelle al Limone (Creamy Lemon Pasta) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pappardelle pasta; 1 tablespoon unsalted butter; 1 cup heavy cream; zest of 2 lemons; 1/4 cup freshly squeezed lemon juice (from about 2 lemons); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil or parsley (optional); extra lemon zest and Parmesan for garnish

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If you’re searching for the kind of pasta dish that instantly brightens your table and transports you to a sun-drenched Italian patio, look no further than Pappardelle al Limone (Creamy Lemon Pasta). This luscious, zesty recipe balances the richness of heavy cream and Parmesan with the lively sparkle of fresh lemons, making every bite sing with comfort and elegance. Whether you’re treating yourself on a cozy night in or impressing dinner guests, this dish is pure joy on a plate.

Pappardelle al Limone (Creamy Lemon Pasta) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pappardelle al Limone (Creamy Lemon Pasta) lies in just a handful of staple ingredients, each handpicked for maximum flavor and beautiful presentation. Trust me, these essentials work together like an Italian symphony—rich, creamy, and bursting with bright citrus. Here’s why every single one matters:

Pappardelle Pasta: These wide, silky ribbons soak up the luxurious sauce and deliver the perfect bite. If you can’t find pappardelle, tagliatelle or fettuccine will do the trick!
Unsalted Butter: Just a tablespoon melts into the base, adding lovely richness and depth to the final sauce.
Heavy Cream: Key to making that velvety, creamy lemon pasta sauce—don’t skimp!
Zest of 2 Lemons: Bright, aromatic, and completely essential for that citrus-perfumed aroma and flavor.
Lemon Juice (1/4 cup): This adds tang and zing to balance the cream.
Salt: Just a touch to lift all the flavors—don’t forget to season your pasta water, too.
Black Pepper: A hint of gentle heat that wakes everything up.
Parmesan Cheese (grated): The mainstay for creamy, savory depth that unites the sauce.
Fresh Basil or Parsley (optional): Toss in for a herbal freshness and a pop of color right before serving.
Extra Lemon Zest & Parmesan (for garnish): The final flourish, turning a simple pasta into restaurant-worthy fare.

How to Make Pappardelle al Limone (Creamy Lemon Pasta)

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil, then drop in your pappardelle. Stir gently and cook just until al dente—those wide noodles should have a bit of bite, not mush! Before you drain, dip a measuring cup into the pot and stash about half a cup of that gloriously starchy pasta water. It’s the secret weapon for a silky sauce.

Step 2: Build the Lemon Cream Sauce

While the pasta cooks, set a large skillet over medium heat. Melt the butter until it’s foaming gently, then pour in the heavy cream, lemon zest, and freshly squeezed lemon juice. Sprinkle in the salt and black pepper. Let it all come together in a gentle simmer—the sauce will thicken slightly and fill your kitchen with citrusy perfume.

Step 3: Stir in Parmesan

Now, lower the heat and add the grated Parmesan cheese while stirring constantly. Watch as it melts and turns your sauce into an impossibly creamy, dreamy base for the pasta. Taste and tweak the salt or pepper if you like—it should taste balanced, rich, and bright!

Step 4: Toss with Pasta and Pasta Water

Tip the drained pappardelle right into the skillet with the lemon cream sauce and gently toss until every beautiful ribbon is coated. Add splashes of the reserved pasta water as needed; this will loosen the sauce and help it cling to the pasta in glossy, luscious waves. Let it cook together for a minute or two so the noodles soak up every bit of flavor.

Step 5: Add Herbs and Serve

Optional but wonderful: stir in the fresh chopped basil or parsley. This little touch brings herbal freshness and a hint of green to the party. Serve your Pappardelle al Limone (Creamy Lemon Pasta) immediately—tangle it up in warm bowls, and sprinkle with more lemon zest and Parm for that irresistible finish!

How to Serve Pappardelle al Limone (Creamy Lemon Pasta)

Garnishes

A shower of freshly grated Parmesan and a pinch of extra lemon zest bring extra spark and color to every plate of Pappardelle al Limone (Creamy Lemon Pasta). For a little fresh flair, scatter over some torn basil or chopped parsley just before serving—you’ll love how the herbs balance the richness and make every bowl look restaurant-ready.

Side Dishes

Keep things simple with a crisp green salad tossed in a light vinaigrette, or a handful of lightly steamed seasonal asparagus for something green on the side. Warm, crusty bread is always welcome for soaking up any extra sauce, and a glass of chilled white wine pairs beautifully!

Creative Ways to Present

For a special occasion, try twirling small nests of pasta onto individual plates and finishing with a drizzle of olive oil. If you’re feeling adventurous, add grilled shrimp or slices of lemon-seared chicken for a heartier main course. A few edible flowers or microgreens turn this humble pasta into a showstopper for a brunch or dinner party.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pop the cooled Pappardelle al Limone (Creamy Lemon Pasta) into an airtight container and store it in the fridge for up to 2 days. The sauce may thicken slightly after chilling, but don’t worry—it’s easy to refresh.

Freezing

This creamy pasta is best enjoyed fresh, but you can freeze leftovers if you must. Transfer them to a freezer-safe container and freeze for up to one month. The sauce may separate a little on thawing, so give it a vigorous stir when reheating.

Reheating

To reheat, warm the pasta gently in a skillet over low heat, adding a splash of cream, milk, or water to loosen up the sauce as needed. Stir constantly until heated through—this helps restore the silky texture of your original Pappardelle al Limone (Creamy Lemon Pasta).

FAQs

Can I substitute the pappardelle with another type Main Course

Absolutely! While pappardelle is classic for its wide, sauce-catching ribbons, tagliatelle or fettuccine are both excellent alternatives. Even linguine will work if that’s what you have on hand—the star of the show is still the lemony, creamy sauce.

Is it possible to make this dish lighter?

You sure can. For a lighter version of Pappardelle al Limone (Creamy Lemon Pasta), swap the heavy cream with half-and-half or even whole milk. The sauce will be less rich but still beautifully silky with all that lemon flavor.

What protein can I add to make it a complete meal?

Grilled or sautéed shrimp and sliced grilled chicken are both crowd-pleasers in this dish. Just add your cooked protein to the skillet after tossing the pasta in the sauce for a quick, hearty upgrade.

How can I prevent the cream from curdling?

Make sure to simmer the sauce gently and avoid high heat after adding the lemon juice. Adding the cream before the lemon helps stabilize the sauce, and stirring in the Parmesan off the heat will make it extra silky.

Can I prepare the lemon cream sauce ahead of time?

You can make the sauce a few hours in advance—simply cool and refrigerate it, then gently reheat on the stove before tossing with fresh hot pasta. Add a splash of cream or reserved pasta water to bring the sauce back to life.

Final Thoughts

If you love creamy pastas and crave a burst of citrusy freshness, Pappardelle al Limone (Creamy Lemon Pasta) is a must-try recipe that never disappoints. Don’t be surprised if you find yourself making it again and again for easy weeknight dinners or special gatherings with friends. Give it a whirl, and let a little taste of Italy brighten your day!

Pappardelle al Limone (Creamy Lemon Pasta) Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the bright and creamy flavors of Pappardelle al Limone, a delightful Italian pasta dish that combines the zing of lemon with the richness of Parmesan cheese. This easy-to-make recipe is perfect for a cozy weeknight dinner or a special gathering.

Ingredients

Scale

Pasta:

12 oz pappardelle pasta

Sauce:

1 tablespoon unsalted butter
1 cup heavy cream
zest of 2 lemons
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil or parsley (optional)
extra lemon zest and Parmesan for garnish

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Instructions

Cook the Pasta: Boil pappardelle until al dente, then drain and set aside.
Make the Sauce: Melt butter in a skillet, add cream, lemon zest, lemon juice, salt, and pepper. Simmer until slightly thickened. Stir in Parmesan until smooth.
Combine and Serve: Toss cooked pasta in the sauce, adding reserved water if needed. Cook briefly to meld flavors. Stir in herbs if desired. Serve garnished with lemon zest and Parmesan.