Name: Pappardelle al Limone Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 30 g butter; 2 garlic cloves – minced; Zest of one lemon – organic, unwaxed; Juice of one lemon; 150 ml heavy cream; 100 g Parmesan cheese – freshly and finely grated; Fresh parsley – finely chopped, to garnish; Salt and pepper to taste; 300 g fresh pappardelle pasta OR 220 g dried pasta of your choice (for fresh pappardelle, use about 200 g flour and 2 eggs)

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Introduction

Pappardelle al Limone is a bright and creamy pasta dish that perfectly balances the richness of butter and cream with the fresh zing of lemon. This simple yet elegant recipe is perfect for a quick weeknight dinner or a special occasion meal.

The image shows a white oval dish filled with wide, flat pasta sheets coated in a creamy yellow sauce. The pasta looks soft and slightly ruffled, layered loosely in the dish, with small bits of green herbs sprinkled on top for color contrast. The sauce has a smooth, glossy texture that clings to the pasta, and there are tiny specks of black pepper scattered across. On the right side of the dish, two silver forks rest partially on the pasta and the edge of the plate. The dish sits on a white marbled surface with soft daylight casting warm shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 g butter
2 garlic cloves, minced
Zest of one lemon (organic, unwaxed)
Juice of one lemon
150 ml heavy cream
100 g Parmesan cheese, freshly and finely grated
Fresh parsley, finely chopped (for garnish)
Salt and pepper to taste
300 g fresh pappardelle pasta OR 220 g dried pasta of your choice

Instructions

Step 1: Finely chop the garlic and fresh parsley. Use a microplane to grate only the yellow outer layer of the lemon zest, avoiding the white pith. Squeeze out the fresh lemon juice and set everything aside.
Step 2: Bring a large pot of salted water to a rolling boil.
Step 3: In a large skillet over medium heat, melt the butter slowly until frothy. Add the minced garlic and sauté for about 1 minute until fragrant, but do not brown it.
Step 4: Add the lemon zest, then gradually pour in the lemon juice. Whisk vigorously to emulsify the sauce into a smooth mixture.
Step 5: Reduce heat to low and add the heavy cream. Gradually incorporate the Parmesan cheese in small amounts, stirring continuously until smooth and velvety. Season with salt and pepper to taste, remembering the cheese is already salty.
Step 6: Cook the pasta in the boiling water until al dente (about 2 minutes for fresh pappardelle, or follow package instructions for dried pasta). Drain the pasta with a spider or slotted spoon and transfer it directly to the skillet with the sauce.
Step 7: Toss the pasta gently to coat each strand evenly with the sauce. Serve immediately, garnished with chopped parsley and extra lemon zest if desired.

Tips & Variations

Use organic, unwaxed lemons to avoid bitterness and ensure the zest is safe to eat.
For an extra burst of citrus, add a splash of lemon juice just before serving.
If you want a lighter version, substitute half the cream with whole milk.
Fresh pappardelle made with flour and eggs gives the best texture but dried pasta works well, too.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat with a splash of cream or water to loosen the sauce, as it thickens upon standing.

How to Serve

The dish is a plate of creamy pasta served on a white oval plate placed on a white marbled surface. The pasta looks soft and wide, covered in a smooth, pale yellow sauce with a glossy texture. There are small green herbs sprinkled on top, adding bits of color, along with tiny black pepper specks and some grated lemon zest scattered across the pasta. Two silver forks rest on the right side of the plate, partially placed under the pasta. The lighting shows warm sunlight coming from the upper left, creating soft shadows on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, while fresh pappardelle is ideal for its wide, flat shape that holds the sauce well, you can substitute with other pasta like fettuccine, tagliatelle, or even spaghetti.

How do I avoid the sauce becoming gritty or clumpy?

Add the Parmesan cheese gradually over low heat, stirring continuously to melt it smoothly. Avoid boiling the sauce after adding the cheese to prevent clumping.