I recently made this Pappardelle al Limone Recipe, and it instantly became one of my favorite weeknight pasta dishes. I love how the bright lemon flavor brightens up every bite without being overpowering.
The creamy Parmesan sauce feels indulgent but still light, making it perfect for any season. Preparing it was surprisingly quick, and the aroma while cooking made my kitchen feel warm and inviting.
If you enjoy fresh, zesty, and creamy pasta dishes, this recipe will quickly become a staple in your kitchen. You can also enjoy similar flavors in a Baked Cottage Cheese Eggs Recipe for a protein-packed breakfast twist.
Ingredients Section
Using fresh, high-quality ingredients is key to a perfect Pappardelle al Limone. Each component adds depth, texture, or brightness to the dish.
- 12 ounces fresh or dried pappardelle pasta – Wide ribbons hold the creamy sauce beautifully. Tagliatelle or fettuccine can also be used.
- 3 tablespoons unsalted butter – Creates a rich, smooth base for the sauce. Melt slowly to emulsify with lemon juice.
- 3 garlic cloves, minced – Fresh garlic adds savory aroma. Avoid pre-minced jars for better flavor.
- Zest of 1 organic lemon – Adds bright citrus aroma without the bitterness of pith.
- Juice of 1–2 fresh lemons – Provides signature fresh tang that balances the creamy sauce.
- ½ cup heavy cream – Ensures velvety, clingy sauce that coats pasta perfectly.
- ½ cup freshly grated Parmesan cheese – Fresh cheese melts smoothly; Pecorino Romano is an optional sharper substitute.
- Salt to taste – Enhances the flavor while balancing the richness.
- Black pepper to taste – Adds mild warmth to the sauce.
- 2 tablespoons chopped fresh parsley – Brightens the dish and adds visual appeal.
Note: Serves 4 generously based on listed quantities.
Variations
Pappardelle al Limone is versatile and easy to adapt.
For a lighter version, reduce heavy cream and add a splash of pasta water instead. Use dairy-free cream and vegan Parmesan for a plant-based version. Add sautéed mushrooms, peas, or asparagus for extra vegetables. For a sharper lemon punch, stir in extra zest or a teaspoon of lemon-infused olive oil.
Protein options like grilled chicken or shrimp can make it a more filling meal. You might also enjoy a comforting Slow Cooker Chicken Pot Pie Recipe for a hearty dinner option alongside this pasta.
Cooking Time
This dish is quick and ideal for weeknight dinners.
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot – Boils pasta efficiently.
- Large skillet – Prepares the lemon cream sauce.
- Microplane or zester – Extracts bright lemon zest.
- Tongs or pasta spoon – Tosses pasta in the sauce evenly.
- Grater – For fresh Parmesan cheese.
How to Make Pappardelle al Limone Recipe?
This pasta comes together quickly, and the creamy lemon sauce is both fresh and indulgent. Preparing ingredients ahead makes the process smooth and stress-free.
Prepare the Ingredients
Grate the lemon zest carefully, avoiding white pith to prevent bitterness. Mince garlic finely and chop parsley. Measure cream and cheese to have everything ready for quick assembly.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve a small cup of pasta water for adjusting sauce consistency if needed.
Make the Lemon Cream Sauce
In a large skillet, melt butter over medium heat until frothy. Sauté garlic briefly, then add lemon zest and juice. Whisk in cream and gradually add Parmesan, stirring to create a smooth sauce.
Combine Pasta and Sauce
Drain pasta and transfer it directly to the skillet. Toss with the sauce until every ribbon is coated. Add a splash of reserved pasta water if the sauce is too thick.
Finish and Garnish
Season with salt and pepper to taste. Sprinkle chopped parsley and extra lemon zest on top before serving. Serve immediately for the best silky texture.
Additional Tips for Making This Recipe Better
From my experience, small tweaks elevate the dish beautifully.
- I always use fresh lemons for a more vibrant flavor.
- Gradually adding Parmesan prevents clumping and ensures smooth sauce.
- Keeping the heat moderate avoids separating the cream.
- I sometimes strain the garlic after sautéing if I want a milder flavor.
- A splash of pasta water helps achieve the perfect sauce consistency.
How to Serve Pappardelle al Limone Recipe?
This pasta shines on its own but pairs well with light sides. Serve with a crisp green salad or garlic bread. Garnish with extra parsley or lemon zest for a visually appealing plate. Deep bowls help retain heat, keeping the sauce creamy and luscious.
Nutritional Information
Approximate nutrition per serving:
- Calories: 520 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Fat: 25 g
Make Ahead and Storage
This dish is best enjoyed fresh but can be stored carefully.
Refrigerating
Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of cream or pasta water to restore creaminess.
Freezing
Pasta with cream sauce does not freeze well; for long-term storage, freeze sauce separately and cook fresh pasta when ready.
Reheating
Reheat on the stove over low heat, stirring often. Add reserved pasta water or cream to bring back silky texture.
Why You’ll Love This Recipe?
This Pappardelle al Limone recipe is quick, fresh, and indulgent, perfect for any occasion.
- Quick and easy – Prepares in under 30 minutes with minimal ingredients.
- Fresh and zesty – Lemon brightens every bite without being overpowering.
- Versatile – Can be adapted with vegetables or proteins to suit preferences.
- Crowd-pleaser – Creamy, comforting, and elegant enough for guests.
- Simple yet gourmet – Feels restaurant-quality while being easy at home.
This Silky Pappardelle al Limone recipe brings creamy, lemony indulgence to your table with minimal effort. Its fresh flavor and silky texture make it a pasta dish you’ll return to again and again.
Pappardelle al Limone Recipe
Ingredients
Method
- Grate the lemon zest carefully, avoiding white pith to prevent bitterness. Mince garlic finely and chop parsley. Measure cream and cheese to have everything ready for quick assembly.
- Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve a small cup of pasta water for adjusting sauce consistency if needed.
- In a large skillet, melt butter over medium heat until frothy. Sauté garlic briefly, then add lemon zest and juice. Whisk in cream and gradually add Parmesan, stirring to create a smooth sauce.
- Drain pasta and transfer it directly to the skillet. Toss with the sauce until every ribbon is coated. Add a splash of reserved pasta water if the sauce is too thick.
- Season with salt and pepper to taste. Sprinkle chopped parsley and extra lemon zest on top before serving. Serve immediately for the best silky texture.
Notes
- I always use fresh lemons for a more vibrant flavor.
- Gradually adding Parmesan prevents clumping and ensures smooth sauce.
- Keeping the heat moderate avoids separating the cream.
- I sometimes strain the garlic after sautéing if I want a milder flavor.
- A splash of pasta water helps achieve the perfect sauce consistency.