Creamy Lemon Pasta (Pasta al Limone) Recipe
Creamy Lemon Pasta (Pasta al Limone) is a bright, luscious Italian pasta dish featuring silky lemon-infused cream sauce combined with freshly grated Parmesan cheese and butter. Ready in just 15 minutes, this simple yet elegant recipe uses pappardelle pasta tossed in a rich sauce made from egg yolk, heavy cream, fresh lemon zest, and juice. Perfect for a quick weeknight dinner or a special occasion, it delivers a balance of tangy citrus and creamy texture with a fresh parsley garnish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pasta and Sauce
- 8 ounces dried pappardelle pasta (or your favorite dried pasta)
- Kosher salt (for boiling water and for sauce, about 2 tablespoons plus ½ teaspoon)
- 1 large or extra-large egg yolk
- ½ cup heavy cream (well shaken)
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- 1 lemon (zested and juiced)
- 2 tablespoons butter, cut into chunks
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Boil the Pasta: Bring a large pot (5-6 quarts) of water to a rolling boil and add 2 tablespoons of kosher salt. This will season the pasta as it cooks.
- Prepare the Lemon Cream Sauce: In a large bowl, whisk together 1 large or extra-large egg yolk, ½ cup heavy cream, ½ cup freshly grated Parmesan cheese, and ½ teaspoon salt. Using a rasp or Microplane grater, zest the lemon directly into the bowl. Then, halve the lemon and squeeze the juice from one half into the mixture. Whisk until all ingredients are well combined.
- Cook the Pasta: Add 8 ounces of dried pappardelle pasta to the boiling salted water and cook until al dente, usually 8 to 10 minutes. Taste to confirm the pasta is cooked but still firm to the bite.
- Combine Pasta and Sauce: Drain the pasta and immediately transfer it to the bowl with the lemon cream sauce. Add 2 tablespoons of butter cut into chunks on top. Using two forks or tongs, gently toss the pasta until it is fully coated with the creamy sauce. Cover the bowl and let it sit for 5 minutes to allow the sauce to thicken and meld with the pasta.
- Serve: Serve the pasta hot, sprinkled with 2 tablespoons of chopped parsley, additional grated Parmesan cheese, and extra lemon zest for a bright finish.
Notes
- Use well-shaken heavy cream to ensure a smooth sauce texture.
- Taste the pasta before draining to achieve perfect al dente texture for best results.
- Letting the pasta sit with the sauce thickens the sauce and allows flavors to meld beautifully.
- You can substitute pappardelle with other wide pasta like fettuccine or tagliatelle if preferred.
- For a lighter version, reduce butter or heavy cream slightly but this alters the sauce creaminess.
