Description
A creamy and tangy lemon pasta recipe featuring pappardelle pasta tossed in a luscious sauce made from butter, olive oil, garlic, heavy cream, Parmesan cheese, and fresh lemon zest and juice. This comforting yet refreshing dish is speedy to prepare and perfect for a vibrant weeknight meal or light entertaining.
Ingredients
Units
Scale
Pasta
- 1 pound pappardelle pasta
- 1/2 cup reserved pasta water
- 2-4 tablespoons Kosher salt (for pasta water)
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
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley
Instructions
- Cook Pasta: Bring a large pot of water to a boil and salt it generously with 2-4 tablespoons of Kosher salt. Add 1 pound of pappardelle pasta and cook according to package instructions until just al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté Garlic: While pasta cooks, melt 2 tablespoons of butter with 2 tablespoons olive oil in a large sauté pan over medium-low heat. Add 3 minced garlic cloves and season with a couple pinches of salt and pepper. Stir frequently and cook for about 1 minute until fragrant but not browned.
- Create Cream Sauce: Whisk in 2 cups heavy cream and bring the mixture to a gentle simmer over medium heat. Maintain a gentle simmer on medium-low for a few minutes until the cream thickens slightly.
- Add Cheese and Lemon: Remove the pan from heat and stir in 1 cup finely shredded Parmesan cheese along with the zest and juice of 2 lemons. Keep stirring until the cheese melts fully and the sauce becomes smooth.
- Season Sauce: Taste and adjust seasoning with salt and freshly cracked pepper as needed to balance the flavors.
- Toss Pasta in Sauce: Add the cooked pasta back into the pan along with a splash or two of the reserved pasta water. Cook over medium heat, tossing frequently, until pasta is warmed through and thoroughly coated in the sauce. Adjust seasoning with additional salt if needed.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately. Enjoy the bright and creamy lemon pasta!
- Optional: If the sauce thickens too much as it cools, loosen it with a little heavy cream or reserved pasta water before serving.
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Notes
- Always salt your pasta water generously. This initial seasoning is crucial for imparting great flavor to the pasta itself.
- Reserve pasta water before draining; the starch in it helps the sauce cling beautifully to the noodles and also can be used to adjust sauce consistency.
- The sauce thickens quickly as it cools; add cream or pasta water to loosen if needed.
- This recipe yields a large portion, about 8 servings. Halve the ingredients for fewer servings if desired.
- Leftovers keep well refrigerated for up to a week and taste delicious reheated.
Nutrition
- Serving Size: 1 serving (about 1/8th of recipe)
- Calories: 490
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 95mg
