Description
Pappardelle al Limone is a luscious Italian pasta dish featuring wide ribbons of fresh or dried pappardelle tossed in a creamy, tangy lemon sauce. Made with butter, garlic, lemon zest and juice, heavy cream, and Parmesan cheese, this flavorful recipe comes together quickly on the stovetop for a rich, silky meal finished with fresh parsley. Perfect for lemon lovers seeking a bright, elegant pasta experience.
Ingredients
Scale
For the creamy lemon sauce:
- 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
To serve:
- 300 g fresh pappardelle pasta OR 220 g dried pasta of your choice (for fresh pappardelle, use about 200 g flour and 2 eggs)
Instructions
- Prep the ingredients: Finely chop the garlic and fresh parsley. Use a microplane grater to grate only the vibrant yellow outer layer of the lemon zest, avoiding the white pith to prevent bitterness. Squeeze the lemon juice fresh.
- Boil the pasta water: Bring a large pot of salted water to a rolling boil for cooking the pasta.
- Prepare the lemon sauce: 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 not browned to avoid bitterness. Stir in the lemon zest and gradually add the lemon juice while whisking vigorously to emulsify the sauce into a smooth mixture.
- Add cream and Parmesan: Reduce heat to low, then slowly add the heavy cream. Gradually add the Parmesan cheese in small portions, stirring continuously until fully melted and the sauce reaches a velvety, uniform consistency. Season with salt and pepper carefully, considering the saltiness of Parmesan.
- Cook the pasta: Once the water boils, add the pappardelle and cook for about 2 minutes for fresh pasta or according to package instructions for dried pasta until al dente. Drain using a pasta spider or colander.
- Toss pasta with sauce: Immediately transfer the drained pasta to the skillet with the lemon sauce. Toss and stir well to coat the pasta evenly with the sauce.
- Serve: Plate the Pappardelle al Limone promptly to retain the silky sauce texture. Garnish with finely chopped parsley and optional extra lemon zest for an intensified citrus flavor. Enjoy!
Notes
- Use fresh, unwaxed lemons for the best flavor and zest quality.
- Avoid browning the garlic to prevent bitterness in the sauce.
- Adding Parmesan gradually while stirring prevents the sauce from becoming stringy or clumpy.
- Serve immediately after tossing pasta in the sauce to maintain the creamy, silky texture.
- Fresh pappardelle cooks very quickly—watch closely to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pappardelle al Limone, lemon pasta, creamy lemon sauce, Italian pasta, pappardelle recipe, lemon cream sauce pasta, easy Italian dinner
