Creamy Lemon Pasta (al Limone)
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.
Ingredients
- Kosher salt
- 1 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
- 2 tablespoons (30 g) butter salted or unsalted is fine
- 2 tablespoons chopped parsley
Instructions
- 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.
Video
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.
Nutrition
Calories: 397kcalCarbohydrates: 45gProtein: 14gFat: 18gSaturated Fat: 10gSodium: 235mgPotassium: 231mgFiber: 3gSugar: 2gVitamin A: 803IUVitamin C: 17mgCalcium: 211mgIron: 2mg