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Pappardelle al Limone Recipe
Ben Carraoli

Pappardelle al Limone Recipe

I recently made this Pappardelle al Limone, 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
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.