Lemon Cream Pappardelle

Instructions

1. Boil the pappardelle in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Squeeze the juice from half a lemon into a small bowl and set aside.
3. Mince or thinly slice the garlic, and chop the Italian parsley.
4. Heat butter and olive oil in a pan and cook the garlic over low heat.
5. Once the garlic is cooked, add the heavy cream and simmer gently over low heat for 5 minutes.
6. Stir in 2 tbsp grated Parmigiano-Reggiano and season with pepper.
7. Add the pappardelle and pour in the lemon juice, tossing everything together well.
8. Top with the remaining Parmigiano-Reggiano, pepper, and Italian parsley, then grate the remaining lemon zest on top.

Tips

• If you like the thick, clingy texture of cream pasta, you’re probably used to the cream-based flavors built around seafood or bacon. This one uses cream too, but keeps things bright with a lemony finish instead of feeling greasy or heavy — and it’s easy to make.
• The key to this recipe is adding the lemon juice at the very end. If the lemon’s acidity meets the cream too early, it separates quickly, so it’s best to toss it in quickly with residual heat right when you add the noodles. That way, only the brightness of the lemon comes through, and the Parmigiano-Reggiano balances everything out.
• Pappardelle is a wide noodle, but its thickness isn’t overwhelming, so it holds plenty of sauce and carries that brightness all the way to the last bite.
• For something richer and more indulgent, you can swap the heavy cream for mascarpone.

Lemon Cream Pappardelle
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- pappardelle 90g
- garlic 2 cloves
- lemon ½ juice and zest
- heavy cream 150ml
- parmesan cheese 3 tbsp, grated
- parsley 5g
- olive oil 3 tbsp
- unsalted butter 1 tbsp
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch

Instructions
1. Boil the pappardelle in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Squeeze the juice from half a lemon into a small bowl and set aside.
3. Mince or thinly slice the garlic, and chop the Italian parsley.
4. Heat butter and olive oil in a pan and cook the garlic over low heat.
5. Once the garlic is cooked, add the heavy cream and simmer gently over low heat for 5 minutes.
6. Stir in 2 tbsp grated Parmigiano-Reggiano and season with pepper.
7. Add the pappardelle and pour in the lemon juice, tossing everything together well.
8. Top with the remaining Parmigiano-Reggiano, pepper, and Italian parsley, then grate the remaining lemon zest on top.

https://hong-recipe.pages.dev/en/recipes/lemon-cream-pappardelle/