Description
This creamy lemon pasta recipe features tender pappardelle noodles enveloped in a luscious sauce made from butter, olive oil, garlic, heavy cream, Parmesan cheese, and bright lemon zest and juice. It’s a quick and satisfying dish perfect for a weeknight dinner or entertaining guests, with a rich yet refreshing flavor profile.
Ingredients
Scale
Pasta
- 1 pound pappardelle pasta
- 1/2 cup reserved pasta water
- Kosher salt (for pasta water, 2-4 tablespoons)
Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced or grated
- 2 cups heavy cream
- 1 cup finely shredded Parmesan cheese (about 3 oz.)
- Zest and juice of 2 lemons
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add 2-4 tablespoons of Kosher salt just before adding 1 pound of pappardelle pasta. Cook the pasta according to package instructions until just al dente. Reserve 1/2 cup of the pasta water and then drain the pasta.
- Prepare the garlic base: While pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat. Add 3 cloves of minced garlic along with a couple pinches of salt and freshly cracked pepper. Cook for about 1 minute, stirring frequently until fragrant but not browned.
- Make the cream sauce: Whisk in 2 cups of heavy cream and increase heat to medium to bring it to a gentle simmer. Allow the cream to simmer gently over medium-low heat for a few minutes until it thickens slightly, stirring occasionally to prevent scorching.
- Add cheese and lemon: Remove the pan from heat. Stir in 1 cup of finely shredded Parmesan cheese, zest, and juice of 2 lemons until the cheese melts fully into the sauce. Taste and season with additional salt and pepper as needed.
- Combine pasta and sauce: Add the cooked pasta to the sauce along with a splash or two of reserved pasta water. Place the pan back over medium heat and cook, stirring gently, until the pasta is warmed through and the sauce coats the noodles beautifully. Adjust seasoning with salt if necessary.
- Garnish and serve: Remove from heat and garnish with fresh chopped parsley. Serve immediately for the best texture and flavor.
- Enjoy and rate: If you enjoyed this recipe, please leave a 5-star rating and review!
Notes
- Salt your pasta water generously with 2-4 tablespoons of Kosher salt; this is essential to season the pasta from within and enhance overall flavor.
- Reserve about 1/2 cup of pasta water before draining; the starchy water helps thin the sauce and helps it cling to the noodles perfectly.
- The cream sauce will thicken quickly as it cools; add a splash of heavy cream or leftover pasta water to loosen it if needed before serving.
- This recipe serves up to 8 people, so it’s great for leftovers which keep well refrigerated for up to a week and taste even better reheated.
- For smaller portions, the recipe can be easily halved without compromising flavor or texture.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 95 mg
