Pappardelle with lemon, ricotta and butter sauce


This is a delightful pasta recipe which is impossibly simple and tastes fantastic. All you need is fresh fettuccine or other egg noodles (no spaghetti) a lemon, a knob of butter, a few spoons of cream or ricotta and a sprinkle of your best Parmigiano. For this specific recipe I like to make pappardelle (wide fettuccine) with 50% 00 flour and 50% semolina flour as explained in my classic food processor pasta dough.

Recipe

Ingredients

  • 30 g (2 tablespoon) butter
  • 60 g (2 oz) ricotta or 4 tablespoon heavy cream
  • zest of 1/2 small lemon
  • 1 tablespoon lemon juice from 1/4 small lemon
  • 40 g 1 1/2 oz  grated Parmigiano
  • 200 g (7 oz) fresh fettuccine, pappardelle or other fresh egg noodles

Directions

Heat the butter and zest a shallow pan over low heat until the butter is melted, add juice.

Cook the pasta in plenty of salted boiling water (see a general method in the video below). Fresh fettuccine should cook no more than 1 min, 3 minutes for store bought. Reserve the pasta water.

Using tongs or a colander, transfer the fettuccini into the pan with the lemon sauce and stir over medium-high heat until the sauce is incorporated, about 1 minute. Add 1-2 tablespoon pasta water, the ricotta and the Parmigiano and stir again quickly until creamy. The sauce should look very slightly liquid. Add more pasta water if needed.

lemon fettuccini sauce with parmigiano and lemon juice and peel

Make sure to serve and eat immediately otherwise the pasta will absorb the sauce and become sticky. Serves 2 as a main.

 

Comments

  1. greetings from across the pond — this looks wonderful and fresh and springy. I would love to do it with a contorno of asparagus…. 🙂

  2. Abbiamo avuto tutti le stesse idee! Anche io aprendo il frigo triste ho dovuto ripiegare sui tagliolini alla crema di limone: tanto buoni, tanto semplici!
    Quando si torna a pranzo!? :o)

    • Ciao Glo, non ci si crede ma questa e’ una ricetta che tutti mi chiedono e che pochi hanno assaggiato fuori d’Italia. E anche parecchi Italiani sai? A pranzo potete venire quando volete, porte aperte qui!

  3. Oh my this looks heavenly…I can’t believe I can taste the flavors just looking at the recipe and the lemon peel…awesome. You should have your own tv show do you? I see the resort you have..do you cook there?

    • Hi Claudia, thank you so much! we do have a small B& B where we do cooking classes. Everything is small and slow. We like to share time with or guests and tell them all we know about Italian food, family life and culture. We have left the city life for this and we are very happy!

  4. Hi Letizia!
    We returned home from our trip last night and the memory of our class is lingering! I had to get the recipe for the lemon sauce so I could make it for our daughters tonight for dinner. Thank you for sharing your love of Italy, food and life with us–we all enjoyed our class with you and I can’t wait to recreate (as best I can) your delicious recipes. Grazie Letizia!! We will make our ravioli’s with Wes and Linda and Jimmy and Tina as soon as everyone gets back and recovers from their jet lag 🙂

    • Hi Linda, it’s been really wonderful to see you all again! And to meet Jimmy and Tina. Thank you for sharing a day here with us! I am looking forward to hearing about the ravioli, please send me pictures. All the best
      Letizia

  5. Ciao Letizia!
    We arrived home last night and I am already dreaming of the pasta I will make my family tonight (this lemon was wonderful!) Thank you for sharing your love for fresh, delicious food and your love for Italy with all of us. Your class was wonderful–very inspiring!! I can’t wait to get to work! CB
    p.s. what kind of pasta maker did we use–the Marcato 150 or 180? Grazie Letizia!!

    • Hi Linda again, I use an Imperia pasta maker but I now that the Marcato is very similar. I think my model of Imperia is similar to the Marcato 150. The Marcato 180 is probably bigger. I find a smaller one handy and I can produce big amounts of pasta with it.

  6. We are making this sauce and stirring in chipped smoked salmon for the second time it is a the perfect light sauce!

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