If you’re craving a pasta dish that perfectly balances creamy richness with bright, zesty freshness, the Pappardelle al Limone Recipe is an absolute must-try. This stunning plate of wide ribbons of pasta dressed in a luscious lemon-infused cream sauce, with just the right touch of basil and Parmesan, brings elegance and simplicity to your dinner table. It’s the kind of dish that feels special but actually comes together quickly and easily, making it an ideal weeknight meal or a delightful option for impressing guests.
Ingredients You’ll Need
The beauty of the Pappardelle al Limone Recipe lies in its simplicity. Each ingredient plays a key role, creating layers of flavor and texture while keeping things bright and fresh. Having quality ingredients on hand means the final dish shines with authenticity and soul.
- 8 oz pappardelle pasta: The wide ribbons are perfect for holding onto the creamy lemon sauce.
- 1 cup heavy cream: Adds the luscious, velvety base that carries all the flavors beautifully.
- Zest of 2 lemons: Brings fresh citrus oils that give the sauce its signature zing.
- Juice of 1 lemon: Provides a balanced acidity to brighten the creaminess.
- 1 cup freshly grated Parmesan cheese: Offers a salty, nutty richness that complements the lemon perfectly.
- ½ cup fresh basil leaves (torn): Adds a fragrant herbal note and beautiful green color accents.
- Salt and pepper to taste: Essential for seasoning and enhancing every bite.
How to Make Pappardelle al Limone Recipe
Step 1: Cook the Pappardelle Pasta
Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente, which usually takes about 3 to 4 minutes. Be sure to save a cup of the pasta water before draining—the starchy water is pure gold for adjusting the sauce’s consistency later.
Step 2: Prepare the Lemon Cream Sauce
While the pasta cooks, gently warm the heavy cream, lemon zest, and lemon juice in a skillet over medium heat. Keep it just below a simmer to allow the flavors to meld without curdling or boiling the cream, which keeps the sauce silky smooth.
Step 3: Incorporate the Parmesan Cheese
Gradually stir the freshly grated Parmesan into the warm cream mixture. This slow melting helps the cheese fully integrate, creating a luscious and velvety sauce. Finish with a pinch of salt and freshly cracked pepper to enhance those vibrant flavors.
Step 4: Combine Pasta and Sauce
Transfer the drained pappardelle into the sauce, tossing gently to coat every ribbon. If the sauce feels too thick, add splashes of the reserved pasta water to loosen it to your perfect creamy consistency. Finally, fold in the torn basil leaves for an herbaceous finish.
Step 5: Serve Immediately
Plate the pasta right away to enjoy it at its freshest and creamiest. Garnish with additional Parmesan and basil if you like—this final touch amps up both flavor and presentation.
How to Serve Pappardelle al Limone Recipe
Garnishes
Fresh torn basil leaves and a sprinkle of extra Parmesan cheese not only elevate the dish’s aroma but add a pop of color and a mild herbal contrast to the tangy lemon sauce. For a little extra flair, a few lemon zest curls on top brighten the look and flavor even more.
Side Dishes
Because the Pappardelle al Limone Recipe is rich and creamy yet refreshingly bright, it pairs wonderfully with simple, crisp sides. Try a light mixed green salad with a lemon vinaigrette or steamed asparagus to mirror the citrusy notes. Garlic bread also works beautifully for soaking up any leftover sauce.
Creative Ways to Present
For a dinner party, consider serving this pasta in shallow bowls rather than plates to keep the sauce contained and looking luscious. You can also add edible flowers or microgreens for a gourmet touch. Drizzling a little extra virgin olive oil or a sprinkle of cracked black pepper right before serving heightens both visual appeal and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pappardelle al Limone in an airtight container in the refrigerator. The dish should stay fresh for up to 2 days. The sauce may thicken in the fridge, but a quick stir with a splash of cream or pasta water revitalizes its creamy texture.
Freezing
Freezing this particular pasta dish is not highly recommended because the delicate lemon cream sauce can separate and turn grainy upon thawing. If you must freeze it, do so before adding the basil and cheese, and reheat gently, adding cream as needed. Fresh basil is best added fresh after reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave in short bursts. Add a splash of cream or reserved pasta water to loosen the sauce and prevent it from drying out. Stir frequently to maintain that silky consistency and freshness that makes the Pappardelle al Limone Recipe so delightful.
FAQs
Can I use other types of pasta for Pappardelle al Limone Recipe?
Absolutely! While pappardelle is perfect due to its wide ribbons, fettuccine or tagliatelle work well too because they also hold creamy sauces nicely. Avoid very thin pastas like angel hair that might get overwhelmed.
How do I make the sauce less rich without losing flavor?
You can substitute half the heavy cream with whole milk or evaporated milk for a lighter sauce, or reduce the cream slightly and add more lemon juice for brightness without sacrificing creaminess or tanginess.
Is it possible to make a dairy-free version of this dish?
Yes, try replacing heavy cream with coconut cream or a cashew cream, and use a vegan Parmesan-style cheese. Just keep in mind that the flavor profile will shift slightly but still remain delightful.
How can I keep the basil from turning brown in this recipe?
Add the fresh basil at the very last minute, folding it gently into the warm pasta off the heat. This preserves its vibrant color and fresh aroma without wilting or discoloration.
What wine pairs well with Pappardelle al Limone Recipe?
Choose a crisp white wine that can stand up to the creamy lemon sauce, such as a Sauvignon Blanc or Pinot Grigio. These wines have zesty citrus notes that harmonize perfectly with this dish.
Final Thoughts
Making the Pappardelle al Limone Recipe is such a rewarding experience—its bright, creamy sauce feels like a little slice of sunshine on your plate. Whether you’re new to cooking or an experienced home chef, this recipe welcomes you to savor honest flavors with minimal fuss. Give it a try soon, and watch it become one of your favorite go-to meals to share with friends and family.
Print
Pappardelle al Limone Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Pappardelle al Limone is a luxurious yet simple Italian pasta dish featuring wide ribbon pasta tossed in a creamy lemon sauce enriched with Parmesan cheese and fresh basil. This bright and tangy recipe is perfect for a quick weeknight meal or an elegant dinner, delivering refreshing citrus flavors balanced by a velvety, cheesy sauce.
Ingredients
Pasta
- 8 oz pappardelle pasta
Sauce
- 1 cup heavy cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Garnish
- ½ cup fresh basil leaves (torn)
- Extra Parmesan cheese (optional)
- Additional basil leaves (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until al dente, usually about 8-10 minutes. Before draining, reserve a cup of the pasta cooking water for later use in the sauce.
- Prepare the Sauce: While the pasta cooks, heat the heavy cream in a skillet over medium heat. Add the lemon zest and lemon juice, warming the mixture gently without bringing it to a boil to preserve the fresh citrus flavor.
- Melt the Cheese: Gradually stir in the freshly grated Parmesan cheese into the warm cream mixture, allowing it to melt smoothly. Season with salt and freshly ground black pepper to taste, adjusting seasoning as desired.
- Toss Pasta with Sauce: Add the drained pappardelle into the skillet with the lemon cream sauce. Toss gently to coat the pasta evenly, adding reserved pasta water a little at a time if necessary to achieve a silky, smooth sauce consistency. Fold in the torn fresh basil leaves to add herbaceous freshness.
- Serve Immediately: Plate the pasta right away, garnishing with additional Parmesan cheese and basil leaves if desired. Serve warm to enjoy the full vibrant flavors and creamy texture.
Notes
- Use freshly grated Parmesan for the best flavor and smoother melting.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Do not allow the cream to boil, as it can cause curdling and diminish the lemon’s bright taste.
- Pappardelle can be substituted with fettuccine or tagliatelle if preferred.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
