Description
Pappardelle al Limone is a fresh, creamy pasta dish featuring wide ribbon pasta tossed in a luscious lemon-infused cream sauce. Bright lemon zest and juice combined with rich Parmesan and fresh basil create a balanced, flavorful Italian meal that’s simple yet elegant, perfect for a quick dinner or entertaining guests.
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)
- Extra basil leaves (optional)
Instructions
- Cook the pasta: Boil salted water in a large pot. Add the pappardelle and cook until al dente according to package instructions, usually about 3-5 minutes. Before draining, reserve some pasta cooking water for adjusting the sauce consistency later.
- Prepare the sauce: In a skillet over medium heat, gently warm the heavy cream along with the lemon zest and lemon juice, ensuring the mixture does not come to a boil to prevent curdling.
- Melt the cheese: Gradually stir in the freshly grated Parmesan cheese until it melts completely into the cream mixture, creating a smooth sauce. Season with salt and pepper to taste.
- Toss pasta in sauce: Add the drained pappardelle to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, incorporate reserved pasta water a tablespoon at a time to reach the desired consistency.
- Add basil and serve: Fold in the torn fresh basil leaves gently. Plate the pasta immediately, garnishing with extra Parmesan cheese and basil leaves if desired for an appealing finish.
Notes
- Reserve pasta water to adjust sauce thickness and help it cling to the pasta better.
- Do not boil the cream mixture to avoid curdling; warm gently instead.
- Pappardelle pasta is best for this dish due to its wide ribbons that hold the sauce well.
- Use fresh lemons for the best citrus flavor.
- This dish is best served immediately for optimal texture and taste.
