Pappardelle al Limone (Creamy Lemon Pasta) #pasta #dinner

Pappardelle al Limone (Creamy Lemon Pasta) #pasta #dinner

Pappardelle al Limone is a rich lemon pasta recipe with a delectable no-cook lemon cream sauce and wide pappardelle noodles. It's quick, simple thus so great!

You know those days. At the point when the main thing that could draw you off the lounge chair is a bowl of solace nourishment — explicitly a bowl of pasta. Well at that point! Enable me to acquaint you with this fantastic, smooth lemon Pappardelle al Limone.

Also called The Rich Lemon Pasta in my home, this simple pasta recipe will turn into a culinary enchantment stunt to keep in your back pocket.

At the point when an instance of craving crisis strikes, join a couple of straightforward elements for the sauce and blend it with hot pasta. You'll be compensated with a rich, smooth sauce that basically shines with crisp lemon.

Since the super-smooth — and did I say lemony? — sauce is so totally unfussy, you can make this recipe in around 15 minutes level. You don't have to cook it. Indeed to make the sauce, simply whisk the fixings together in a major bowl (cream, cheddar, egg yolk, LEMON) while the pasta water bubbles.

Also try our recipe Roasted Red Pepper Rigatoni

Pappardelle al Limone (Creamy Lemon Pasta) #pasta #dinner

Pappardelle al Limone is a simple and Speedy smooth lemon pasta recipe you'll make over and over: Wide pasta noodles in a no-cook lemon Parmesan cream sauce.


  • Kosher salt
  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 lemon
  • 8 ounces dried pappardelle pasta
  • 2 tablespoons butter (salted or unsalted is fine)
  • 2 tablespoons fresh chopped parsley


  1. Bring a large pot (5-6 quarts) of water to a boil and add 2 tablespoons salt.
  2. 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 (this 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.
  3. Cook the pasta until al dente, usually 8 - 10 minutes. Taste and test!
  4. 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.
  5. Serve hot, sprinkled with parsley, additional grated Parmesan and lemon zest, if you like.

Read more our recipe : Scallops with Citrus Ginger Sauce

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