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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!
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.
Allow me to introduce you to this dreamy, creamy lemon pappardelle, featuring pasta in a luxe lemon sauce.
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.
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 = Pasta with Lemon.
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 creamy comfort food?
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 pappardelle 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.
Creamy Lemon Pappardelle Pasta (Pasta al Limone)
- 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.
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.