I recently made this Pappardelle al Limone Recipe on a cozy evening, and it instantly became one of my favorite pasta dishes. The silky sauce, bright lemon flavor, and comforting pasta texture felt both luxurious and effortless.
I love how a few simple ingredients come together to create something restaurant-worthy at home. After trying it myself, I realized how easy it is to customize and perfect. Let me walk you through this fresh, creamy, and comforting lemon pasta so you can enjoy it too.
For a light and hearty accompaniment, you might also enjoy Llentil Soup with Spinach and Tomatoes Recipe or a vibrant side like Spaghetti Squash with Tomato Sauce Recipe.
Ingredients
This recipe relies on simple ingredients, but quality makes a big difference. Each component helps build a creamy, bright, and balanced sauce.
• 12 oz pappardelle pasta – Wide ribbons hold the creamy lemon sauce beautifully. Cook until al dente so it doesn’t get mushy in sauce.
• 2 tablespoons olive oil – Adds richness and helps sauté aromatics gently. Use good-quality olive oil for better flavor.
• 2 tablespoons butter – Gives the sauce a silky finish and rounds out the lemon’s sharpness.
• 3 cloves garlic, minced – Fresh garlic gives aroma; avoid jarred garlic for best flavor.
• 1 cup heavy cream – Creates a rich, velvety base. Room-temperature cream blends more smoothly.
• 1 lemon zest – Zest provides intense lemon aroma without extra acidity. Always zest before juicing.
• 3 tablespoons fresh lemon juice – Fresh juice is essential; bottled juice tastes flat and artificial.
• ¾ cup freshly grated Parmesan cheese – Always grate fresh cheese; pre-shredded versions don’t melt smoothly.
• ½ teaspoon salt – Adjust according to cheese saltiness.
• ½ teaspoon black pepper – Freshly cracked pepper adds better flavor depth.
• ½ teaspoon red pepper flakes (optional) – Adds gentle warmth if you enjoy mild spice.
• ¼ cup pasta cooking water – Helps emulsify sauce and cling to pasta.
• Fresh parsley or basil for garnish – Adds freshness and color when serving.
Note: These quantities comfortably serve 4 people as a main course.
Variations
If you enjoy experimenting, this pasta is very adaptable.
• Dairy-free version: Use coconut cream or cashew cream instead of heavy cream and swap Parmesan with nutritional yeast.
• Protein boost: Add grilled chicken, shrimp, or sautéed mushrooms for a heartier meal.
• Extra vegetables: Toss in spinach, asparagus, zucchini ribbons, or peas for freshness.
• Gluten-free option: Substitute gluten-free pasta without changing sauce preparation.
• Flavor upgrades: Add toasted pine nuts or capers for extra texture and tang.
Cooking Time
This dish is quick enough for weeknights but impressive for guests.
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
Equipment You Need
Having the right tools makes cooking smooth and stress-free.
• Large pot – For boiling pasta evenly.
• Deep skillet or pan – To prepare and combine sauce with pasta.
• Microplane or grater – For fresh lemon zest and Parmesan cheese.
• Tongs or pasta spoon – Helps mix pasta with sauce without breaking noodles.
• Measuring cups & spoons – Ensure balanced sauce consistency.
How to Make Pappardelle al Limone Recipe?
This recipe comes together quickly, so preparing ingredients ahead makes cooking easier. Keep sauce timing close to pasta cooking so everything combines smoothly. Follow these steps carefully for the best creamy result.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook pappardelle until al dente according to package instructions. Reserve some pasta water before draining. This starchy water helps bind sauce later. Drain pasta and set aside briefly.
Step 2: Prepare the Flavor Base
Heat olive oil and butter in a skillet over medium heat until melted. Add minced garlic and sauté gently until fragrant without browning. Slow cooking keeps garlic sweet and prevents bitterness.
Step 3: Make the Lemon Cream Sauce
Pour heavy cream into the skillet and allow it to simmer gently for a few minutes. Stir occasionally until slightly thickened. Add lemon zest and lemon juice, balancing creaminess with citrus brightness.
Step 4: Add Cheese and Seasoning
Lower heat and stir in freshly grated Parmesan cheese gradually. Season with salt, pepper, and red pepper flakes if using. Sauce should become creamy and smooth without clumping.
Step 5: Combine Pasta and Sauce
Add cooked pasta directly into the sauce along with a splash of reserved pasta water. Toss gently until noodles are fully coated and sauce thickens beautifully. Adjust consistency with extra pasta water if needed.
Step 6: Garnish and Serve
Turn off heat and taste for seasoning adjustments. Serve immediately with extra cheese, herbs, and lemon zest on top. Fresh garnish enhances both presentation and flavor.
Additional Tips for Making This Recipe Better
After making this pasta several times, I discovered a few tricks that improve results every time.
• I always add lemon juice at low heat so cream doesn’t curdle.
• I save extra pasta water because it rescues sauce texture if it thickens too much.
• I mix pasta in sauce for at least one minute so flavors fully coat noodles.
• I prefer grating cheese myself because it melts much smoother.
• I sometimes add a tiny butter knob at the end for extra gloss and flavor.
How to Serve Pappardelle al Limone Recipe?
This pasta shines when served fresh and hot right after cooking. Garnish with extra Parmesan, fresh herbs, and a sprinkle of lemon zest for visual appeal. Pair it with grilled vegetables, garlic bread, or a crisp green salad. For gatherings, serve in a large platter so the creamy ribbons look inviting. A light roasted chicken or shrimp makes a lovely side addition.
Nutritional Information
Here’s an approximate nutritional overview per serving.
• Calories: About 520 kcal
• Protein: 14 g
• Carbohydrates: 55 g
• Fat: 27 g
Values vary depending on ingredient brands and additions.
Make Ahead and Storage
This pasta tastes best fresh, but leftovers can still be enjoyable with proper storage.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep pasta and sauce mixed so it doesn’t dry out. Add a splash of milk or water before reheating.
Freezing
Cream-based sauces don’t freeze perfectly, but you can freeze portions for up to one month. Reheat gently and stir well to restore sauce texture.
Reheating
Warm leftovers slowly on the stovetop or microwave with added liquid. Stir often to keep sauce creamy and prevent separation.
Why You’ll Love This Recipe?
This pasta quickly becomes a favorite for many reasons.
• Quick and simple preparation
The dish comes together in under 30 minutes, making it perfect for busy weeknights without sacrificing flavor.
• Bright yet comforting flavors
Creamy richness balanced with fresh lemon makes it both indulgent and refreshing at the same time.
• Easily customizable
You can adjust ingredients, add proteins or vegetables, or make dairy-free variations effortlessly.
• Elegant but budget-friendly
It feels like restaurant-quality pasta while using simple pantry ingredients available everywhere.
• Perfect for any occasion
Works equally well for family dinners, date nights, or entertaining guests with minimal effort.
This Pappardelle al Limone recipe proves that simple ingredients can create unforgettable comfort food. Once you try it, you’ll likely keep lemons and cream ready just to make it again soon. Happy cooking! 🍋🍝
Pappardelle al Limone Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook pappardelle until al dente according to package instructions. Reserve some pasta water before draining. This starchy water helps bind sauce later. Drain pasta and set aside briefly.
- Heat olive oil and butter in a skillet over medium heat until melted. Add minced garlic and sauté gently until fragrant without browning. Slow cooking keeps garlic sweet and prevents bitterness.
- Pour heavy cream into the skillet and allow it to simmer gently for a few minutes. Stir occasionally until slightly thickened. Add lemon zest and lemon juice, balancing creaminess with citrus brightness.
- Lower heat and stir in freshly grated Parmesan cheese gradually. Season with salt, pepper, and red pepper flakes if using. Sauce should become creamy and smooth without clumping.
- Add cooked pasta directly into the sauce along with a splash of reserved pasta water. Toss gently until noodles are fully coated and sauce thickens beautifully. Adjust consistency with extra pasta water if needed.
- Turn off heat and taste for seasoning adjustments. Serve immediately with extra cheese, herbs, and lemon zest on top. Fresh garnish enhances both presentation and flavor.
Notes
- I always add lemon juice at low heat so cream doesn’t curdle.
- I save extra pasta water because it rescues sauce texture if it thickens too much.
- I mix pasta in sauce for at least one minute so flavors fully coat noodles.
- I prefer grating cheese myself because it melts much smoother.
- I sometimes add a tiny butter knob at the end for extra gloss and flavor.
