Pappardelle al Limone is the kind of dish that feels like a sunbeam on your table—silky ribbons of pasta tossed in a bright, luscious lemon cream sauce with a sprinkle of Parmesan and a hit of fresh herbs. It’s remarkably simple, yet every bite is a revelation: tangy, creamy, and just rich enough to satisfy. If you’ve been dreaming of a meal that transports you right to the Amalfi Coast, this is it—an Italian classic that delivers elegance and comfort, whether it’s a weeknight or a special occasion.
Ingredients You’ll Need
The magic of Pappardelle al Limone is in its simplicity. Each ingredient plays a starring role, creating layers of flavor and a vibrant presentation that’s hard to resist. Here’s what you’ll need—and why you can’t skip a thing!
- Fresh pappardelle pasta (12 ounces): These wide, tender noodles are perfect for catching the creamy lemon sauce. If you can’t find fresh, dried works beautifully too.
- Heavy cream (1/2 cup): This is what gives the sauce its decadent, luxurious texture without being overly heavy.
- Unsalted butter (1/4 cup): A touch of butter rounds out the creaminess and helps the lemon flavors meld together.
- Zest of 2 lemons: The zest holds the lemon’s essential oils, infusing the entire sauce with an irresistible brightness.
- Juice of 1 lemon: This gives the dish its zippy, mouthwatering tang.
- Freshly grated Parmesan cheese (1/2 cup): Adds depth, umami, and that classic Italian flavor.
- Salt and black pepper to taste: Proper seasoning makes every ingredient pop—don’t be shy!
- Chopped fresh basil or parsley (2 tablespoons): A vibrant, herbal finish that wakes up the whole dish.
How to Make Pappardelle al Limone
Step 1: Cook the Pappardelle
Bring a generous pot of salted water to a boil. Drop in your pappardelle and cook until just al dente—fresh pasta only needs about 2–3 minutes, while dried may take a bit longer. Reserve 1/2 cup of that starchy cooking water before draining. This water is liquid gold and will help your sauce cling perfectly to the pasta.
Step 2: Build the Lemon-Infused Sauce
While your pasta is cooking, melt the butter in a large skillet over medium heat. Add the lemon zest and let it sizzle for about a minute. This step infuses the fat with that unmistakable, aromatic citrus fragrance and sets the stage for a truly memorable Pappardelle al Limone.
Step 3: Creamy, Dreamy Perfection
Pour in the heavy cream and allow it to gently simmer for a minute or so, letting everything meld. Next comes the lemon juice and Parmesan cheese—whisk them in to create a smooth, glossy sauce that’s flecked with lemon zest. Don’t rush this part; you want the cheese to melt evenly and the flavors to combine seamlessly.
Step 4: Marry Pasta and Sauce
Add the drained pappardelle to the skillet. Toss with tongs to coat every strand with sauce, incorporating a little reserved pasta water if the mixture seems too thick or sticky. This technique gives you the silkiest, restaurant-worthy Pappardelle al Limone at home. Taste and adjust with more salt or pepper if you like.
Step 5: Finish and Serve
Serve the pasta immediately, scattering fresh basil or parsley over the top for color and aroma. For extra brightness, you can drizzle just a bit of high-quality olive oil over each serving. The finished dish should look absolutely irresistible—creamy, golden, and studded with herbs.
How to Serve Pappardelle al Limone
Garnishes
A sprinkle of extra Parmesan and a flourish of fresh basil or parsley are all it needs, but a few curls of lemon zest on top will make your Pappardelle al Limone feel especially refined. For a delicious lift, a crack of freshly ground black pepper gives the creamy sauce an irresistible aroma.
Side Dishes
This pasta truly shines with simple, elegant sides. Think roasted or grilled asparagus, a crisp green salad with a zesty vinaigrette, or a platter of grilled seafood. The vibrant citrus of Pappardelle al Limone brings out the best in mild or subtly sweet accompaniments.
Creative Ways to Present
Twirl each portion into a nest for a restaurant-style look, or serve family-style in a big bowl for a more relaxed vibe. If you want to impress, ladle the pasta onto individual plates, top with grilled shrimp or seared scallops, and finish with a sprig of herb and a drizzle of olive oil—it’s an instant occasion.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer your Pappardelle al Limone to an airtight container once it’s cooled to room temperature. It will stay fresh in the refrigerator for up to two days without losing too much of that luscious texture.
Freezing
While the cream and cheese sauce doesn’t freeze quite as elegantly as a tomato-based alternative, you can freeze portions if necessary. Be sure to thaw overnight in the fridge and know that the sauce may separate a little—just give it a good stir and add a splash of cream or milk when reheating.
Reheating
To reheat, gently warm the Pappardelle al Limone in a skillet over low heat, adding a tablespoon or two of milk or reserved pasta water to help revive the sauce. Stir frequently and avoid high heat to keep everything creamy and smooth.
FAQs
Can I use a different type Main Course
Definitely! While pappardelle is especially lovely for soaking up the lemon cream sauce, tagliatelle, fettuccine, or even spaghetti work well. Just be sure to adjust the cooking time if you switch pasta types.
Is it possible to make Pappardelle al Limone gluten-free?
Yes! Use your favorite gluten-free pappardelle or similar broad pasta. Keep in mind that gluten-free pasta can be more delicate, so handle it gently when tossing with the sauce.
What kind of lemons work best?
Fresh, unwaxed lemons are ideal, since you’ll be using both the zest and juice. Meyer lemons bring a touch of floral sweetness, but any fresh lemon will add the essential brightness that defines Pappardelle al Limone.
Can I make the sauce ahead of time?
You can prepare the sauce a few hours in advance and store it in the fridge, but for the best creaminess, heat it gently and toss with freshly cooked pappardelle right before serving. Pasta absorbs sauce fast, so mixing fresh yields the best results.
How can I make it vegan or dairy-free?
Try using a rich, unsweetened plant cream (like oat or cashew), vegan butter, and your favorite non-dairy Parmesan-style cheese. The technique is the same, and the result is still a creamy, zesty bowl of pasta.
Final Thoughts
There’s something magical about sharing a plate of Pappardelle al Limone—the way it brightens your mood and brings everyone together is pure joy. Whether you’re crafting a cozy dinner or elevating a simple weeknight, give this recipe a try and let the fresh, tangy flavors whisk you straight to Italy, one glorious bowl at a time.
Print
Pappardelle al Limone Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pappardelle al Limone is a delightful Italian pasta dish featuring wide, flat noodles tossed in a creamy lemon sauce. This recipe combines the zesty flavors of lemon with the richness of Parmesan cheese for a satisfying and refreshing meal.
Ingredients
Ingredients:
- 12 ounces fresh pappardelle pasta (or dried)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- zest of 2 lemons
- juice of 1 lemon
- 1/2 cup freshly grated Parmesan cheese
- salt and black pepper to taste
- 2 tablespoons chopped fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pappardelle until al dente. Reserve 1/2 cup of pasta water.
- Prepare the Sauce: In a skillet, melt butter, add lemon zest, then stir in cream, lemon juice, and Parmesan until smooth.
- Combine and Serve: Toss the cooked pasta in the sauce, adding pasta water if needed. Season with salt and pepper. Garnish with basil or parsley and serve.
Notes
- For extra brightness, finish with a drizzle of high-quality olive oil before serving.
- This dish pairs well with grilled seafood or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 90 mg
