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
Scale
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.
