Pappardelle al Limone Parmesan (Print-Friendly Version)
Fresh pappardelle ribbons in zesty lemon cream with grated Parmesan and parsley. A vibrant Italian classic.
# Ingredients:
→ For the creamy lemon sauce
01 -
30 g unsalted butter
02 -
2 garlic cloves, finely minced
03 -
Zest of 1 organic unwaxed lemon
04 -
Juice of 1 lemon
05 -
150 ml heavy cream
06 -
100 g Parmesan cheese, freshly and finely grated
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
Fresh parsley, finely chopped, for garnish
→ To serve
10 -
300 g fresh pappardelle pasta or 220 g dried pasta of your choice
11 -
Optional for homemade pasta: 200 g flour and 2 eggs
# Steps:
01 -
Finely mince the garlic and chop the fresh parsley. Grate only the vibrant yellow zest from the lemon, avoiding the white pith. Squeeze the lemon juice and set all prepared items aside.
02 -
In a large skillet, melt the butter over medium heat until frothy. Add the minced garlic and sauté for about 1 minute until fragrant, ensuring it does not brown.
03 -
Incorporate the lemon zest and gradually pour in the fresh lemon juice, whisking vigorously to emulsify and form a smooth base.
04 -
Reduce the heat to low. Pour in the heavy cream and stir to combine. Gradually add grated Parmesan in small increments, stirring constantly until fully melted and a velvety smooth sauce forms. Season with salt and freshly ground black pepper, tasting as you go.
05 -
Bring a large pot of generously salted water to a rolling boil. Add the pappardelle and cook for 2 minutes for fresh, or according to package instructions for dried. Drain using a pasta spider and immediately transfer to the skillet with the sauce.
06 -
Gently toss the pasta in the sauce until each strand is evenly coated. Serve immediately, garnished with finely chopped parsley and additional lemon zest if desired.
# Notes & Tips:
01 -
For optimal flavor, use high-quality lemons and freshly grated Parmesan. Maintain low to medium heat during sauce preparation to prevent curdling. Continually stir the sauce to achieve perfect emulsification.
02 -
If the sauce becomes too thick, loosen it with a splash of reserved pasta water; if too thin, allow it to gently simmer to thicken.
03 -
Avoid using pre-grated Parmesan, as anti-caking agents can impact sauce texture and meltability.
04 -
For a subtler garlic flavor, strain the garlic from the melted butter before adding cream.