Few Italian dishes capture the citrusy sunshine of the country as Pappardelle Pasta al Limone. This is a bright, buttery, cheesy pasta dish that tastes like a restaurant specialty but only takes 20 minutes to make. Pappardelle Pasta al Limone is zesty, creamy, and hearty all at once. You’ll be glowing with a summertime shine when you finish this lemony meal.
Ingredients• 1/2 teaspoon kosher salt, plus more for cooking the pasta. • 1 egg yolk • 1/2 cup heavy cream • 1/2 cup parmesan cheese, freshly grated, plus more for serving • 1 lemon • 8 ounces pappardelle pasta • 2 tablespoons butter, salted or unsalted • 2 tablespoons parsley, freshly chopped
Salt a large pot of water and bring it to a boil.
In a large bowl, whisk together the egg yolk, cream, parmesan, and 1/2 teaspoon of the salt.
Grate the zest from the lemon over the bowl, then slice the lemon in half and squeeze in the juice from one half.
Whisk to combine.
Cook the pappardelle pasta until al dente, about 8-10 minutes.
Drain the pasta and immediately add it to the bowl with the lemon cream mixture.
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 for 5 minutes to thicken.
Serve hot, sprinkled with the parsley, additional grated parmesan, and lemon zest!