Description
Pappardelle al Limone is a bright and creamy Italian pasta dish featuring wide ribbons of pappardelle tossed in a luscious lemon cream sauce enriched with Parmesan cheese and fresh basil. This simple yet elegant recipe takes just 25 minutes and offers a perfect balance of citrus brightness and rich, cheesy comfort, ideal for a quick weeknight dinner or a light, flavorful meal.
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
- ½ cup fresh basil leaves (torn)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot. Add the pappardelle and cook until al dente, about 8-10 minutes. Reserve about a half cup of pasta water before draining the pasta.
- Prepare the Sauce: In a skillet over medium heat, warm the heavy cream along with the lemon zest and lemon juice. Heat gently without bringing it to a boil to avoid curdling.
- Incorporate Parmesan: Gradually stir in the freshly grated Parmesan cheese until it melts smoothly into the cream, forming a silky sauce. Season with salt and pepper according to your taste.
- Toss Pasta in Sauce: Add the cooked pappardelle into the skillet with the sauce. Toss well to coat the pasta evenly. Use the reserved pasta water as needed to adjust the sauce consistency to your preference.
- Finish and Serve: Fold in the torn fresh basil leaves for an aromatic touch. Plate the pasta immediately, garnishing with extra Parmesan cheese and basil if desired for added flavor and presentation.
Notes
- Be careful not to boil the cream to prevent it from splitting.
- Reserved pasta water helps to loosen the sauce and improve its texture.
- Freshly grated Parmesan is key for flavor and smooth melting.
- This dish pairs well with a light white wine like Pinot Grigio.
- For a lighter version, substitute heavy cream with half-and-half, but be cautious of curdling.
