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–+ servings

Creamy Lemon Pappardelle Pasta (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.
4.66 from 129 votes
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 397 kcal

Ingredients
 

  • 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
US Customary - Metric

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

  • 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

Nutrition

Serving: 1servingCalories: 397kcalCarbohydrates: 45gProtein: 14gFat: 18gSaturated Fat: 10gCholesterol: 147mgSodium: 235mgPotassium: 231mgFiber: 3gSugar: 2gVitamin A: 803IUVitamin C: 17mgCalcium: 211mgIron: 2mg