Home - Dinner - Pasta - Creamy Lemon Pasta (Pasta al Limone)

Creamy Lemon Pasta (Pasta al Limone)

4.73 from 162 votes

This post may contain affiliate links. Please read my disclosure policy.

Pappardelle al Limone is a creamy lemon pasta recipe with a luscious, super-lemony cream sauce and wide pappardelle noodles. It’s quick and easy to make and so, so good!
With just a few ingredients, this creamy lemon pasta comes together in a matter of minutes and is just perfect topped with plenty of Parmesan. It’s flavorful, easy to prepare and really delicious. Best part? The velvety lemon sauce doesn’t require cooking!

A close-up photo of a gray bowl of pappardelle pasta noodles in a creamy lemon sauce with a serving spoon and fork.

You know those days.

When the only thing that could lure you off the couch is a bowl of comfort food — specifically a bowl of pasta al limone.

Well then!

Allow me to introduce you to this dreamy, creamy lemon pappardelle, featuring pasta in a luxe lemon sauce.

A close-up photo of a gray bowl of pappardelle pasta noodles in a creamy lemon sauce with a serving of cheese, a spoon and fork.

Otherwise known as The Creamy Lemon Pasta in my house, this easy pasta recipe will become a culinary magic trick to keep in your back pocket.

When a case of hunger emergency strikes, combine a few simple ingredients for the sauce and mix it with hot pasta.

Creamy lemon pasta al limone!

You’ll be rewarded with a rich, velvety sauce that practically sparkles with fresh lemon.

The original version of this dish even became the inspiration for Quick Creamy Cacio e Pepe, another one of my easy pasta recipes that combines a carbonara sauce with cacio e pepe pasta.

Because the super-creamy — and did I say lemony? — sauce is so utterly unfussy, you can make this recipe in about 15 minutes flat.

You don’t even need to cook it.

In fact to make the sauce, just whisk the ingredients together in a big bowl (cream, cheese, egg yolk, LEMON) while the pasta water boils.

Toss the hot pasta with the sauce in the biggest bowl in your kitchen and serve while it’s hot.

Sure, on an exhausting day you could just microwave macaroni and cheese and be done, but I promise this will be sooo much better (for body and soul).

Pappardelle al Limone = Lemon Pasta

The name of the recipe all by itself pretty much translates as “Mac and Cheese for Grown Ups.”

It’s basically a creamy tangle of wide noodles (pappardelle) that are the perfect-sized strands to capture the tangy lemon sauce.

Who doesn’t love a bowl of pasta with a creamy sauce?

Is pappardelle an egg noodle?

Pappardelle is a pasta cut into wide, long noodles.

It’s made as a fresh egg pasta, and it’s also available as a dried egg pasta and durum wheat pasta without eggs.

What’s the difference between tagliatelle and pappardelle?

The difference between pappardelle and fettuccine and/or tagliatelle is that pappardelle is about twice the width of the latter.

The chunky size of pappardelle noodles makes it ideal to pair with rich, hearty sauces like meaty tomato, mushroom ragu and cream-based sauces.

Especially one like this — practically singing with bright flavor from the lemon zest, lemon juice and nutty, salty Parmesan.

Ingredients you need to make creamy lemon pasta:

  • Butter. Use a good cultured butter, unsalted or salted. I don’t often cook with salted butter, but if you happen to see a lightly salted premium butter at your market, get it and use it! It will take this pasta to the next level.
  • Cream. Make sure you get a cream labelled as heavy cream , not whipping cream. Heavy cream has a slightly higher butterfat content than whipping cream and gives the sauce a luscious mouthfeel.
  • Parmesan. Don’t buy the pregrated stuff. I really hate to sound like the ultimate food snob here, but if you can get real-deal Parmigiano Reggiano cheese, please do! It is without question a bit pricier, but you only need about 4 ounces of cheese for the recipe. If that isn’t within reach, just choose a good hunk of Parm that you grate yourself.
  • Pappardelle. A pasta that looks like wide fettuccine or tagliatelle. It’s a perfect shape for hearty thick sauces. You can find packaged dried pappardelle (coiled in little nests) in many grocery stores.

FOLLOW ALONG! Sign up for my newsletter and get my Dinner Plan + Shopping List, and follow me on Facebook, Instagram and Pinterest for all the latest recipes and content.

Creamy Lemon Pasta (al Limone)

Karen Tedesco
Pappardelle al Limone is an easy and QUICK creamy lemon pasta recipe you'll make again and again: Wide pappardelle pasta noodles in a no-cook lemon Parmesan cream sauce.
Print Pin
4.73 from 162 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Pasta
Cuisine Italian
Servings 4 servings


  • Kosher salt
  • 1 egg yolk
  • ½ cup (125 ml) heavy cream
  • ½ cup (125 g) freshly grated Parmesan cheese, plus more for serving
  • 1 lemon
  • 8 ounces (223 g) dried pappardelle pasta
  • 2 tablespoons (30 g) butter, salted or unsalted is fine
  • 2 tablespoons fresh chopped parsley


  • Bring a large pot (5-6 quarts) of water to a boil and add 2 tablespoons salt.
  • In a large bowl, whisk together the egg yolk, cream, 1/2 cup Parmesan and 1/2 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.
  • Cook the pasta until al dente, usually 8 – 10 minutes. Taste and test!
  • Drain the pasta and immediately add to the bowl with the lemon cream. Top with the butter, 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.
  • Serve hot, sprinkled with parsley, additional grated Parmesan and lemon zest, if you like.


  • Store leftovers 1-2 days in the refrigerator. Add a teaspoon or two of water before reheating as the pasta sauce with thicken.
  • You can use either fresh or dried pappardelle or fettuccine noodles.
Recipe adapted from How to Eat


Calories: 397kcal | Carbohydrates: 45g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Sodium: 235mg | Potassium: 231mg | Fiber: 3g | Sugar: 2g | Vitamin A: 803IU | Vitamin C: 17mg | Calcium: 211mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Ok, I made this and added a pan of well carmelized onions (maybe 1 onion per recipe? I think I used a full pound of pasta and probably 2 onions cooked down with olive oil) to this and it was *fantastic*, recipe requested by all. Made it multiple times, sometimes with a protein on top.

  2. Liane @ Foodie Digital says:

    5 stars
    Super quick and easy, and delicious! A perfect weeknight pasta.

  3. Hello, this dish sounds amazing!! I’ve never made a sauce before that has egg in it and isn’t at least heated up. Is it safe to eat raw egg yolk? I’m still going to try it tomorrow night, but I was just curious. Thank you.

    1. Hi Mandy – In this recipe the yolk is slightly “cooked” by combining it with the hot pasta. If you have any concerns about eating raw egg, you can definitely use a pasteurized egg, which can be found in your grocery store. Hope you enjoy!

  4. 5 stars
    I added a sliced onion, braised in olive oil and a little salt long and slow until sweet and medium brown. It was really good, guests loved it.

  5. 5 stars
    Delicious and so very easy to put together. A nice light meal.

  6. 5 stars
    Really nice and easy recipe. I used high quality ingredients and it tasted like Italian summer. I added a small amount of ground black pepper to it as well. Will make again!!

  7. Lisa Tafolla says:

    5 stars
    This was amazing!! I love anything lemon! Where is the cheese grater from?

  8. Are you supposed to put the sauce una pan?

  9. First time trying it with cream, fantastic texture. I usually do a cold version of this , but this is a very good warm pasta recipe. You can add different vegetables for color or some peppers
    Thank you keep up the good cooking

  10. I emulsified the parmesan over heat in a small saucepan to make it into a thicker sauce and added sweet peas to the recipe. It was great! 🙂 Thanks.

  11. Very quick and easy to make! I didn’t have heavy cream, so used half & half. Also, I added grated garlic and added cherry tomatoes. Delicious!! Thanks for this great recipe!

  12. Pasta with cream and lemon, what’s better than that? Nothing if someone asked me that. Amazing recipe especially the steps and the choice of ingredients.