Creamy Lemon Pasta (Pasta al Limone)
Serves 4
5 mins prep
10 mins cook
15 mins total
Pasta al limone is a classic Italian lemon pasta — wide pappardelle noodles tossed in a creamy, no-cook lemon sauce made with egg yolk, heavy cream, and plenty of Parmesan. The hot pasta does all the work, and it can be on the table in 15 minutes.
Bring a large pot (5-6 quarts) of water to a boil and add 2 tablespoons salt.
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. Grate the zest from the lemon with a rasp grater (a Microplane is my top pick) over the bowl, then slice the lemon in half and squeeze in the juice from one half. Whisk to combine.
Cook 8 ounces dried pappardelle pasta until al dente, usually 8-10 minutes. Be sure to taste and test!
Drain the pasta and immediately add to the bowl with the lemon cream. Top with 2 tablespoons butter, cut into chunks, 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 5 minutes to thicken.
Serve hot, sprinkled 2 tablespoons chopped parsley, additional grated Parmesan and lemon zest.