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Lemon Pappardelle 🍋 Lemon pastas are one of my favorite things EVER, but this one has to be one of the best ones I have made. If you love lemon like me, you have to try my Lemon Parm Pastina!
Why You’ll Love Lemon Pappardelle
This recipe is creamy, lemony and perfect, buuut don’t take my word for it, try it and let me know what you think. It is topped with the most DELICIOUS crispy za’atar parmigiano crumble to give it that touch of crunch!
How To Prepare Lemon Pappardelle
💛 First, add 2/3 cup Parmigiano Reggiano to a baking sheet, mix in the za’atar and grate a bit of lemon zest. Mix with your hands.
🔥 Secondly, bake at 375F for 6-8 minutes until golden but not burnt. Let it cool.
🧈 In a pan, melt 1 tbsp of butter. Once bubbling, arrange your lemon slices and let them caramelize on medium low heat for about 4-5 minutes per side. Sprinkle the 1/2 tsp sugar among them before flipping and a pinch of salt.
🍋 Then, once the lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits and remove.
🍝 Then, cook your pasta in salted water until almost al dente (2 minutes less than package directions).
🔪 Chop until finely minced and return to the pan, add in the mascarpone and 1 ladle of pasta water. Mix it well. Squeeze a tiny bit of lemon (1 tsp max).
💧 Add a bit of pasta water to the remaining parmigiano and mix.
✨ Add your pappardelle to your sauce and parmigiano. Mix until all creamy and incorporated, about 2 minutes.
🌟 Turn the heat off and add in butter, then emulsify. Season to taste at this point.
🧀 Lastly, serve with Parmigiano and the parmesan za’atar crumble.
Substitutions and Variations for Lemon Pappardelle
- You can use your favorite type of paste instead of pappardelle.
- You can use any cheese of choice instead of Parmigiano.
Chef Nadia’s Tip
Once the lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits.
Similar Recipes
Common Questions
Yes of course. You can use any type of pasta you like!
No, you can use any cheese of your choice!
For this recipe, I used Z&Z Za’atar.
I get it from my local mediterranean market, or on Amazon.
Lemon Pappardelle
Ingredients
- 2 lemon, 1 thinly sliced & the other whole
- 1/4 cup mascarpone
- 1/2 tsp sugar
- 1 cup parmigiano reggiano, freshly grated and more for topping
- 1 tbsp za’atar
- 5 tbsp unsalted butter
- Salt and pepper, to taste
- 9 oz pappardelle
Directions
- First, add 2/3 cup Parmigiano Reggiano to a baking sheet, mix in the za’atar and grate a bit of lemon zest. Mix with your hands.
- Secondly, bake at 375F for 6-8 minutes until golden but not burnt. Let it cool.
- In a pan, melt 1 tbsp of butter. Once bubbling, arrange your lemon slices and let them caramelize on medium low heat for about 4-5 minutes per side. Sprinkle the 1/2 tsp sugar among them before flipping and a pinch of salt.
- Then, once the lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits and remove.
- Then, cook your pasta in salted water until almost al dente (2 minutes less than package directions).
- Chop until finely minced and return to the pan, add in the mascarpone and 1 ladle of pasta water. Mix it well. Squeeze a tiny bit of lemon (1 tsp max).
- Add a bit of pasta water to the remaining parmigiano and mix.
- Add your pappardelle to your sauce and parmigiano. Mix until all creamy and incorporated, about 2 minutes.
- Turn the heat off and add in butter, then emulsify. Season to taste at this point.
- Lastly, serve with Parmigiano and the parmesan za’atar crumble.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
