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I want to bathe in this creamy lemon butter sauce… maybe not bathe because that would be wasting it, but it is so good especially tossed in the pappardelle and the little parmigiano za’atar crunchy toppings 🙌 forget about it. You are going to love this Creamy Lemon Pasta!
Why You’ll Love Lemon Pappardelle
This dish is so simple and yet elegant. The sauce is so lemony, buttery and creamy, it is to die for. It’s not your regular creamy lemon 🍋 pasta sauce either because you start this dish off by caramelizing your lemon slices in butter, salt and sugar and they get added to the sauce which really adds to the unique flavors, then it gets all wrapped up in a beautiful pappardelle, you’re going to love it. I am in LOVE with the parmigiano za’atar crunchy topping. This recipe is quick, easy and amazing!

How To Prepare Lemon Pappardelle
Parm Za’atar Crumble
🔥 Preheat your oven to 375°F.
🧀 Add ⅔ cup parmigiano reggiano (you will use the rest later) to a baking sheet, mix in the za’atar and grate a bit of lemon zest. Mix with your hands.
⏲️ Bake for 6-8 minutes until golden but not burnt. Let it cool.
Lemon Pappardelle
💧Now it’s time to fill a pot with water and start heating your pasta water.
🧈 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 ½ tsp sugar among them before flipping and then a pinch of salt.
🍋 Once lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits and remove.
🍝 Cook your pasta in salted water until almost al dente (2 minutes less than package directions).
🔪 Chop the lemons until finely minced and return to the pan, add 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 ⅓ parmigiano and mix. Add your pappardelle to your sauce and parmigiano. Mix until all creamy and incorporated, about 2 minutes.
🧈 Turn heat off and add 4 tbsp of butter. Emulsify. Season to taste.
🍽️ Top with more parmigiano and the parm za’atar crumble.
🫶 And that is it, subscribe for more!
Substitutions for Lemon Pappardelle
- You can use your favorite type of pasta 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.

Recipes that Pair with Lemon Pappardelle
Common Questions
Yes of course. You can use any type of pasta you like!
For this recipe, I used Z&Z Za’atar.
Lemon Pappardelle

Equipment
- 1 baking sheet
- 1 pan
- 1 pot
- 1 cheese grater
Ingredients
- 1 cup parmigiano reggiano, freshly grated + more for topping
- 1 tbsp za’atar
- 2 lemons, ½ of 1 thinly sliced & the other whole
- ½ tsp sugar
- 5 tbsp unsalted butter
- ¼ cup mascarpone
- 8-10 oz pappardelle
- Salt & pepper to taste
Instructions
Parm Za’atar Crumble
- Preheat your oven to 375°F.
- Add ⅔ cup parmigiano reggiano (you will use the rest later) to a baking sheet, mix in the za’atar and grate a bit of lemon zest. Mix with your hands.
- Bake for 6-8 minutes until golden but not burnt. Let it cool.
Creamy Lemon Pasta
- Fill a pot with water and start heating your pasta water.
- In a pan, melt 1 tbsp of butter. Once bubbling, arrange ½ of 1 lemon thinly sliced to the pan and let them caramelize on medium low heat for about 4-5 minutes per side. Sprinkle the ½ tsp sugar among them before flipping and then a pinch of salt.
- Once lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits and remove.
- Cook your pasta in salted water until almost al dente (2 minutes less than package directions).
- Chop the lemons until finely minced and return to the pan, add 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 ⅓ parmigiano and mix.
- Add your pappardelle to your sauce and parmigiano. Mix until all creamy and incorporated, about 2 minutes.
- Turn heat off and add 4 tbsp of butter. Emulsify. Season to taste.
- Top with more parmigiano and the parm za’atar crumble.
Video

Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.