Pappardelle al Limone Parmesan

This Pappardelle al Limone is pure comfort with a twist. The silky ribbons of pasta cradle a rich yet bright lemon cream sauce and every bite feels luxurious but comes together in a snap with just a handful of ingredients. It is a go-to weeknight dinner when I want something satisfying yet special.

The first time I made this was on a busy Tuesday when I needed dinner fast and my fridge was nearly empty. The simplicity surprised me and now I make it whenever I have a craving for something that feels like a little luxury without fuss.

Ingredients

• Butter: brings richness and helps the sauce come together smoothly look for a high-quality European-style butter for the best flavor
• Garlic: gives gentle warmth and aromatic depth mince it fresh right before cooking for the most pungency
• Lemon zest: delivers the fresh citrus flavor only grate the bright yellow outer layer to avoid bitterness
• Lemon juice: adds brightness and helps balance the richness use organic unwaxed lemons when possible for freshness and safety
• Heavy cream: creates the creamy base go for heavy or double cream with higher fat for silkiness
• Parmesan cheese: gives sharpness and bold umami always grate from a wedge just before using for the smoothest melt
• Fresh parsley: adds color and a pop of freshness chop finely for even distribution
• Salt and pepper: round out the seasoning use flaky sea salt and freshly cracked black pepper if you have them
• Fresh pappardelle or dried pasta: wide flat pappardelle hold the sauce best if making fresh pasta use good quality flour and fresh eggs

Step-by-Step Instructions

Prep and Arrange Ingredients:

Have all your ingredients measured and prepped before starting
Chop the garlic and parsley zest and juice the lemon and grate the Parmesan Cheese doing these steps first keeps the cooking process smooth

Boil the Pasta Water:

Fill a large pot with water and season generously with salt
Bring it to a rolling boil now so it will be ready once the sauce comes together

Melt Butter and Sauté Garlic:

Melt butter in a large skillet over medium heat let it turn soft and foamy
Add minced garlic and cook for about one minute until fragrant but not brown to avoid bitterness

Infuse with Lemon:

Add zest of the lemon and just-squeezed juice directly into the buttery garlic mixture
Whisk constantly and let the butter and citrus combine into a smooth base

Build Cream Sauce:

Pour in the heavy cream and reduce the heat to low for a gentle simmer
Add grated Parmesan a little at a time whisking after each addition until it melts completely this step builds a silky and thickened sauce

Season to Taste:

Taste the sauce and add salt and pepper carefully Parmesan is salty already so add gradually

Cook Pasta and Combine:

Add the fresh or dried pasta to the boiling salted water
Cook until just al dente then use a spider or tongs to transfer pasta to the skillet with sauce
Toss the pasta thoroughly so that every ribbon is coated with the lemony cream sauce

Finish and Serve:

Sprinkle in chopped parsley and any additional lemon zest for extra brightness
Serve immediately while the sauce is glossy and coating the pasta

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I am always amazed at how lemon transforms the humble cream sauce into something elegant. My youngest once called this the sunshine pasta because the lemon makes it taste happy. This has become our favorite meal for celebrating good news or just beating the winter blues.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to two days. The sauce may thicken as it chills simply add a splash of milk or cream and gently reheat on the stove stirring until loosened. Avoid microwaving at high heat as this can make the sauce separate.

Ingredient substitutions

If you are out of heavy cream try crème fraiche for extra tang or a blend of whole milk with a touch more butter. Grana Padano or Pecorino Romano work in place of Parmesan but will change the flavor slightly. For added zest swap parsley for basil or use chives for an herbier note.

Serving suggestions

This pasta needs little more than a crisp green salad tossed with extra lemon and olive oil. For extra elegance top with toasted pine nuts or pair with steamed asparagus. A glass of dry white wine matches the vibrant citrus perfectly.

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Cultural and historical context

Pappardelle al Limone showcases Italy’s gift for simple but stunning food. Pasta al limone is classic along the Amalfi Coast where the local lemons are world famous. Creamy versions like this one appear in homes and trattorias for leisurely Sunday lunches or special occasions.

Frequently Asked Questions About the Recipe

→ What type of pasta works best in this dish?

Wide pappardelle ribbons are ideal, but fettucine or tagliatelle also hold the creamy sauce beautifully.

→ Can I use dried pasta instead of fresh?

Yes, both fresh and dried versions work. Adjust cooking time to keep the pasta al dente.

→ How can I prevent the cream sauce from splitting?

Always use gentle heat and add Parmesan gradually, stirring continuously for a smooth, unified sauce.

→ What's the best way to emphasize the lemon flavor?

Use freshly grated zest and a bit of extra juice, then finish with zest just before serving.

→ Can I make this dish ahead of time?

This pasta is best served immediately since the sauce thickens as it cools. Prepare and serve right away.

→ Is it possible to lighten the sauce?

For a lighter version, swap some heavy cream for whole milk, though the sauce may be less rich.