This is my version of pasta al limone — wide pappardelle noodles tangled up in a creamy lemon sauce that takes about 15 minutes and zero stovetop fussing. The sauce is mixed cold in a bowl with egg yolk, heavy cream, Parmesan, and the zest and juice of one lemon. The moment hot pasta hits it, everything comes together.

A bowl of wide ribbon lemon pasta topped with creamy sauce, garnished with lemon zest and chopped herbs, sits on a light plate beside a fork. A small bowl of grated cheese is next to the plate on a textured surface.
Pappardelle al limone — the only pasta you need on a weeknight

Some nights I just want a bowl of pasta that feels special without actually being complicated. This is that pasta — ready in 15 minutes. Pair it with my herb-roasted whole chicken and the easiest broccolini for a simple dinner.

A few good ingredients, plus notes

Dried pasta noodles in a wooden bowl with eggs, a chunk of Parmesan cheese and two fresh lemons.
  • Lemon: One lemon does double duty here — zest and juice. The oils in the zest are intensely fragrant in a way that juice alone can’t replicate, and the juice adds brightness and acidity that cuts through the richness of the cream. I use juice from just half the lemon (1–2 tablespoons), because a full lemon can make the sauce too sharp — and lemons vary a lot in how juicy they are. Always use a Microplane rasp grater to zest. Box graters removes too much pith, which turns bitter in the sauce.
  • Cream. Heavy cream (not whipping cream) is non-negotiable here. Heavy cream has a butterfat content around 36–38%, while whipping cream is 30–35% — that gap matters because this sauce relies on the fat to bind with the egg yolk and cheese without using heat. When I tested this with whipping cream, the sauce was noticeably thinner and separated slightly after a few minutes. Heavy cream holds the emulsion together. Shake the container well before measuring — thick cream settles at the top.
    Butter. I add cubed butter at the end, directly onto the drained pasta before you toss. This isn’t decorative — it’s the final layer of fat that loosens the sauce and gives it a glossy finish. European-style butter (like Kerrygold or Plugrá) has a higher butterfat percentage than standard American butter, which means more richness and a silkier sauce. I’ve made this with both and the difference is noticeable, especially since there are so few ingredients here.
  • Egg: Just one yolk — not the whole egg — is what keeps this sauce silky instead of scrambled. The fat in the yolk emulsifies with the cream and Parmesan so the sauce clings to every strand rather than pooling at the bottom of the bowl. If you accidentally add the white, the sauce can turn kind of gluey. I tested both and the yolk-only version was the clear winner every single time.

How to make creamy lemon pasta

The trick to this recipe is understanding that the hot pasta is what ‘cooks’ the sauce. You whisk everything in a bowl: Heavy cream, egg yolk, Parmesan, lemon — then drain the pasta and immediately toss it into the bowl. The residual heat thickens the cream, melts the cheese, and sets the yolk into an emulsion. Cover and rest for 5 minutes before serving — this is the step most people skip, and it makes a noticeable difference to the final texture.

  • A lemon zester set over a white bowl.
    1. Zest one lemon over a large bowl.
  • 3. Add an egg yolk, fresh lemon juice, and cream.
  • 4. Whisk the cream mixture until smooth, then toss with the hot pasta.
A bowl of wide pappardelle lemon pasta is topped with a creamy sauce, grated cheese, fresh lemon zest, and chopped parsley. A fork and spoon rest on the side of the bowl.
4.80 from 226 ratings

Creamy Lemon Pasta (Pasta al Limone)

Karen Tedesco
Pasta al limone is a classic Italian lemon pasta — wide pappardelle noodles tossed in a creamy, no-cook lemon sauce made with egg yolk, heavy cream, and plenty of Parmesan. The hot pasta does all the work, and it can be on the table in 15 minutes.
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Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
 

  • Kosher salt
  • 1 large or extra-large egg yolk
  • ½ cup (125 ml) heavy cream, well shaken – see note below
  • ½ cup (125 g) freshly grated Parmesan cheese, plus more for serving
  • 1 lemon
  • 8 ounces (223 g) dried pappardelle pasta, or your favorite dried pasta
  • 2 tablespoons (30 g) butter, cut into chunks
  • 2 tablespoons chopped parsley

Instructions
 

  1. Bring a large pot (5-6 quarts) of water to a boil and add 2 tablespoons salt.
  2. In a large bowl, whisk together 1 large or extra-large egg yolk, ½ cup heavy cream, ½ cup freshly grated Parmesan cheeseand ½ teaspoon salt. Grate the zest from the lemon with a rasp grater (a Microplane is my top pick) over the bowl, then slice the lemon in half and squeeze in the juice from one half. Whisk to combine.
  3. Cook 8 ounces dried pappardelle pasta until al dente, usually 8-10 minutes. Be sure to taste and test!
  4. Drain the pasta and immediately add to the bowl with the lemon cream. Top with 2 tablespoons butter, cut into chunks, then use 2 forks or a pair of tongs to gently toss the pasta until it's coated with the sauce. Cover the bowl and let it sit 5 minutes to thicken.
  5. Serve hot, sprinkled 2 tablespoons chopped parsley, additional grated Parmesan and lemon zest.

Notes

  • Depending on the brand of heavy cream you have, a layer of thick cream can form a cap on top of the liquid cream. Be sure to shake the container heavy cream well to blend it before measuring it.
  • Store leftovers in an airtight container 1-2 days in the refrigerator. Add a teaspoon or two of water or cream before reheating as the pasta sauce will thicken.
  • You can use either fresh or dried pappardelle or fettuccine noodles or any type of dried pasta.
Recipe adapted from How to Eat

Nutrition per serving

Calories: 397kcal Carbohydrates: 45g Protein: 14g Fat: 18g Sodium: 235mg Fiber: 3g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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