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Pappardelle al Limone Recipe
Ash Tyrrell

Pappardelle al Limone Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.