If you’re craving something that’s bright, creamy, and bursting with fresh flavors, this Pappardelle al Limone Recipe is an absolute must-try. It’s a beautifully simple Italian pasta dish where silky ribbons of pappardelle are lovingly coated in a luscious lemon-infused cream sauce, balanced perfectly with the sharpness of Parmesan and the herbal freshness of basil. Whether you’re cooking for a casual weeknight or a special gathering, this recipe effortlessly elevates your meal with minimal fuss and maximum flavor.
Ingredients You’ll Need
Gathering your ingredients for the Pappardelle al Limone Recipe is like collecting a handful of sunshine on your plate. Each ingredient is simple yet essential, contributing texture, tang, and richness that make this dish truly unforgettable.
- 8 oz pappardelle pasta: Wide, flat noodles that hold onto the creamy sauce beautifully.
- 1 cup heavy cream: Adds a rich, velvety texture that balances the acidity of lemon.
- Zest of 2 lemons: Infuses the sauce with vibrant citrus aroma and flavor.
- Juice of 1 lemon: Provides a fresh, tangy brightness to brighten the dish.
- 1 cup freshly grated Parmesan cheese: Brings savory depth and melts into the sauce for irresistible creaminess.
- ½ cup fresh basil leaves (torn): Offers herbal freshness and a pop of color.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
How to Make Pappardelle al Limone Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your pappardelle pasta and cook it until al dente, which means it should still have a slight bite to it. This ensures the pasta retains its perfect texture rather than becoming mushy. Before draining, save a cup of the starchy pasta water – it will come in handy to loosen the sauce later, giving it a silky consistency that clings to every strand.
Step 2: Prepare the Lemon Cream Sauce
While the pasta cooks, warm the heavy cream gently in a skillet over medium heat. Add in the zest of two lemons and the juice of one, stirring continuously but making sure not to let the cream boil. This step helps release the bright citrus oils into the cream, creating a sauce that feels both refreshing and indulgent.
Step 3: Incorporate the Parmesan Cheese
Gradually stir in the freshly grated Parmesan cheese into the warm lemon cream. This is where the magic happens—the cheese melts slowly and enriches the sauce with a savory, nutty flavor that perfectly balances the tart lemon. Season with salt and pepper carefully, as Parmesan already adds some saltiness.
Step 4: Combine Pasta and Sauce
Add your cooked pappardelle directly into the skillet with the sauce. Toss gently but thoroughly to coat every noodle with the creamy, lemony goodness. If the sauce feels too thick, splash in some reserved pasta water a little at a time, until you reach that perfect creamy but not heavy texture. Finally, fold in the torn basil leaves for an herbal lift that brightens each bite.
Step 5: Plate and Garnish
Serve the Pappardelle al Limone Recipe immediately while warm, spooning it onto plates or into bowls. For an inviting presentation, sprinkle extra Parmesan and scatter some fresh basil leaves on top. The vibrant colors and creamy sauce will entice everyone at the table to dive right in.
How to Serve Pappardelle al Limone Recipe
Garnishes
Elevate your serving by adding a few delicate basil leaves and a generous dusting of freshly grated Parmesan cheese on top. A light drizzle of high-quality extra virgin olive oil can also add silkiness and shine to the dish. A twist of lemon zest can brighten the plate even further for both aroma and visual appeal.
Side Dishes
This Pappardelle al Limone Recipe pairs wonderfully with simple sides that won’t compete with its delicate flavors. Think crisp green salads dressed lightly with vinaigrette or a plate of roasted vegetables like asparagus or zucchini. Garlic bread or crusty Italian bread is also perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a special occasion, serve the pasta in shallow white bowls to showcase its vibrant colors. You can also add a grilled lemon half on the side, letting guests squeeze extra juice if they want. A sprinkle of edible flowers like nasturtium can make for a stunning and unexpected garnish that wows visually and adds mild peppery notes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Pappardelle al Limone Recipe, store them in an airtight container in the refrigerator. The creamy sauce may thicken upon cooling, so be sure to stir in a splash of water or cream when reheating to bring back that luscious texture.
Freezing
Due to the cream and fresh basil, freezing this dish is not recommended as the sauce can separate and the basil can discolor. For best results, make fresh batches each time or enjoy leftovers within a couple of days.
Reheating
To reheat, warm the pasta gently on the stove over low heat, stirring frequently and adding a little reserved pasta water or cream to loosen the sauce. Avoid microwave reheating if possible, as it can unevenly heat and affect the sauce’s texture.
FAQs
Can I use other types of pasta besides pappardelle?
Absolutely! While pappardelle’s wide ribbons are ideal for holding the creamy lemon sauce, you can substitute with fettuccine, tagliatelle, or even linguine if that’s what you have on hand.
Is it possible to make a lighter version of this recipe?
Yes, you can swap heavy cream for half-and-half or a mixture of milk and cream to reduce richness, but keep in mind this may slightly alter the silky texture of the sauce.
Can I prepare the sauce ahead of time?
The sauce is best made fresh to preserve its vibrant lemon flavor and creamy consistency, but you can prepare the cream and lemon mixture in advance, then grate and stir in the Parmesan just before serving.
What kind of lemon is best to use?
Choose firm, unwaxed lemons with bright yellow skin for the freshest zest and juice. Meyer lemons work wonderfully too if you prefer a sweeter, less tart flavor.
How do I prevent the sauce from curdling?
Keep the cream mixture warm but avoid boiling it. Stir gently when adding lemon juice, and fold in cheese gradually over low heat to ensure a smooth and creamy sauce without separation.
Final Thoughts
This Pappardelle al Limone Recipe is one of those delightful dishes that brings sunshine to your table with every bite. Its perfect balance of creamy, tangy, and herbal notes makes it feel special without any complicated steps. I truly can’t wait for you to try it and discover just how easy and rewarding good Italian cooking can be in your own kitchen!
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Pappardelle al Limone Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Pappardelle al Limone is a bright and creamy Italian pasta dish featuring wide ribbon-like pappardelle noodles tossed in a luscious lemon-infused cream sauce, enriched with freshly grated Parmesan cheese and fragrant basil. This quick and elegant meal delivers a perfect balance of citrus zing and savory richness, ready in just 25 minutes.
Ingredients
Pasta
- 8 oz pappardelle pasta
Sauce
- 1 cup heavy cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Garnish
- ½ cup fresh basil leaves, torn
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until al dente, usually about 8-10 minutes depending on the package instructions. Reserve about a cup of pasta water, then drain the pasta.
- Prepare the lemon cream sauce: In a skillet over medium heat, gently warm the heavy cream along with the lemon zest and lemon juice. Make sure the mixture is heated through but not boiling to preserve the creaminess and bright lemon flavors.
- Incorporate the Parmesan: Gradually stir in the freshly grated Parmesan cheese into the warm cream mixture until fully melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.
- Toss pasta with sauce: Add the drained pappardelle into the skillet and gently toss to coat the noodles evenly with the lemon cream sauce. Add reserved pasta water as needed, a little at a time, to reach your desired sauce consistency. Fold in the torn fresh basil leaves for an aromatic touch.
- Serve immediately: Plate the pasta and garnish with extra Parmesan cheese and basil leaves if desired. Serve right away to enjoy the sauce at its creamy best.
Notes
- Be careful not to boil the cream and lemon mixture to avoid curdling.
- Reserve pasta water is key to adjusting sauce consistency; add gradually.
- Freshly grated Parmesan melts better than pre-grated.
- Use ripe lemons for the best zest and juice flavor.
- This dish pairs well with a simple green salad or grilled chicken for added protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
