Pappardelle al Limone (Creamy Lemon Pasta) is the sort of dish that feels like pure sunshine on a plate: wide ribbons of silky pasta tossed with a luxuriously creamy, lemon-scented sauce, finished with a shower of Parmesan and fresh herbs. Every forkful offers the perfect balance of richness, fresh citrusy brightness, and cheesy depth. Whether you’re making a weeknight treat or hosting a dinner with friends, this Italian classic is guaranteed to wow both pasta fans and anyone looking for vibrant flavors in a comforting, soul-warming dish.
Ingredients You’ll Need
The beauty of Pappardelle al Limone (Creamy Lemon Pasta) is in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor: from the robust impact of fresh lemon to the satisfying texture of pappardelle and the indulgent creaminess of the sauce.
- Pappardelle pasta: Wide, flat noodles perfect for sipping up every bit of the creamy sauce; substitute with tagliatelle or fettuccine if needed.
- Heavy cream: The backbone of the sauce, making every bite velvet-soft and rich.
- Unsalted butter: Adds subtle sweetness and depth, and blends seamlessly with the olive oil for a luscious saute.
- Olive oil: Ensures the pasta sauce is well-rounded and prevents the butter from browning too quickly.
- Garlic clove (minced): Just a whisper of garlic infuses the sauce with classic Italian coziness.
- Zest of 2 lemons: The real secret to vibrant, aromatic flavor without extra acidity.
- Fresh lemon juice: Brings all the brightness, lifting the cream and balancing the Parmesan.
- Freshly grated Parmesan cheese: Melts into the sauce, creating savory depth and irresistible strings of cheese.
- Salt and freshly ground black pepper: Essential for seasoning and elevating the other flavors.
- Chopped fresh parsley (optional): Adds a colorful finish and a pop of herbaceous freshness.
How to Make Pappardelle al Limone (Creamy Lemon Pasta)
Step 1: Cook the Pappardelle
Bring a large pot of salted water to a lively boil. Add your pappardelle and cook until just al dente, according to the package instructions. While it cooks, keep an eye out and stir occasionally to keep the ribbons from sticking. Reserve about half a cup of the starchy pasta water before draining for later—this is key for getting ultra-silky sauce.
Step 2: Build the Flavor Base
While the pasta cooks, set a large skillet over medium heat and melt together the unsalted butter and olive oil. Add your minced garlic and let it sizzle for only about 30 seconds, just until fragrant. Quick tip: Don’t let it brown! This step creates a savory foundation without any bitterness.
Step 3: Create the Creamy Lemon Sauce
Into your fragrant skillet, pour the heavy cream and sprinkle in all that bright lemon zest. Stir and bring the mixture to a gentle simmer—bubbles should just start to appear at the edges. Let it cook for 3 to 4 minutes, stirring to keep it smooth. The lemon scent will begin to fill your kitchen and is a sure sign you’re almost there!
Step 4: Add Lemon Juice and Parmesan
Turn the heat down to low and slowly add your freshly squeezed lemon juice and grated Parmesan cheese. Stir constantly as the cheese melts into the cream, forming a glossy, cohesive sauce. Taste and season with a few generous pinches of salt and freshly ground black pepper.
Step 5: Combine Pasta and Sauce
Add the drained pappardelle directly into your skillet. Toss gently to coat every strand in the creamy lemon sauce. If it feels a little thick, splash in some of the reserved pasta water a bit at a time until you reach your dream sauce consistency—ultra creamy and just loose enough to cling to the pasta.
Step 6: Garnish and Serve
Plate your Pappardelle al Limone (Creamy Lemon Pasta) immediately, topping each bowl with a generous dusting of extra Parmesan and a sprinkle of fresh parsley if you wish. The result is the most gorgeous, flavorful pasta that’s as beautiful to look at as it is to eat!
How to Serve Pappardelle al Limone (Creamy Lemon Pasta)
Garnishes
A final flourish elevates every bowl! I love extra-sharp Parmesan for a salty kick and a shower of fresh chopped parsley for color and freshness. If you want to really impress, add a touch of extra lemon zest or even a twirl of black pepper right before serving.
Side Dishes
Keep your meal light and bright with a simple green salad dressed in lemon vinaigrette, or serve grilled asparagus, roasted broccolini, or a dish of marinated olives. A slice of crusty Italian bread is perfect for sopping up every last drop of that creamy lemon sauce, too!
Creative Ways to Present
Twirl the pasta into neat nests for a restaurant-style look, or serve in rustic bowls with an extra drizzle of olive oil. Want to add special flair? Top with grilled chicken or shrimp for a protein boost, or scatter a handful of toasted pine nuts for elegant crunch. No matter how you present it, Pappardelle al Limone (Creamy Lemon Pasta) always steals the show.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and that’s a big “if”), transfer them to an airtight container and refrigerate. This pasta will keep for up to 2 days and still be delightfully creamy when reheated properly.
Freezing
Creamy lemon pasta is best enjoyed fresh, as cream-based sauces can separate when frozen and thawed. If you must freeze, portion into small containers and thaw slowly in the fridge. But for peak flavor and texture, fresh is best!
Reheating
To reheat, add a splash of milk or cream to the pasta and gently warm it in a skillet over low heat, stirring constantly. This brings the sauce back together and keeps your Pappardelle al Limone (Creamy Lemon Pasta) luscious and smooth. The microwave works in a pinch, but the stovetop is worth the extra love if you can spare it.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really is the key to the vivid, bright flavor of the sauce, so I highly recommend using freshly squeezed lemons. Bottled juice just can’t compete with the fragrance and taste of the real thing!
What can I substitute for heavy cream?
If you want to lighten things up, try using half-and-half or even whole milk, though the sauce will be less rich and slightly thinner. For a dairy-free version, coconut cream can work, but it will alter the flavor profile.
Can I make Pappardelle al Limone (Creamy Lemon Pasta) gluten-free?
Absolutely! Simply use your favorite gluten-free pasta instead of traditional pappardelle. The sauce itself is naturally gluten-free and will work beautifully with any noodle you choose.
How do I adjust the sauce if it’s too thick or too thin?
If your sauce seems heavy, add a splash or two of reserved pasta water while tossing the noodles to loosen it up. If it’s too thin, just simmer gently for a minute more, letting it naturally thicken and cling to the pasta.
Can I add protein to this dish?
Yes! Pappardelle al Limone (Creamy Lemon Pasta) is delicious with the addition of grilled chicken, shrimp, or even salmon. Simply prepare your protein separately and add it to the pasta just before tossing everything together.
Final Thoughts
If there’s one pasta dish you have to try, let it be Pappardelle al Limone (Creamy Lemon Pasta). It’s quick, elegant, and irresistibly flavorful—proof that a few exceptional ingredients, treated with care, can create something truly magical. Give it a go, and you’ll want to share this sun-kissed Italian delight with everyone around your table!
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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
Indulge in the creamy and tangy flavors of this delightful Pappardelle al Limone, a classic Italian pasta dish featuring a luscious lemon cream sauce. This recipe is simple yet elegant, making it perfect for a cozy dinner at home or a gathering with friends.
Ingredients
Pappardelle Pasta:
- 12 oz pappardelle pasta
Lemon Cream Sauce:
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Boil salted water and cook pappardelle until al dente.
- Prepare the Sauce: Sauté garlic in olive oil and butter. Add cream, lemon zest, simmer, then add lemon juice, Parmesan, salt, and pepper.
- Combine and Serve: Toss drained pasta in the sauce, adding pasta water if needed. Garnish with Parmesan and parsley.
Notes
- Use fresh lemon juice and zest for optimal flavor.
- Substitute with tagliatelle or fettuccine if needed.
- Enhance with grilled chicken or shrimp for added protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 75 mg
