Lemon pasta

This is simplicity itself. The sauce can be made while the pasta cooks, but have everything prepared before you start. It’s rich, so a little goes a long way.

  • 10 mins cooking
  • Serves 6
  • Print


Lemon pasta
  • 400 gram wide egg pasta, such as pappardelle
  • 150 gram unsalted butter
  • finely grated zest 2 lemons
  • 1 3/4 cup cream
  • sea salt, to taste
  • freshly grated nutmeg
  • 1 cup freshly grated parmesan cheese, plus extra for serving
  • 3 tablespoon torn leaves flat-leaf parsley


Lemon pasta
  • 1
    Cook pasta for several minutes in a large pan of gently boiling salted water; have water at a steady boil when you add the pasta, but lower the heat immediately. As soon as it is nearly al dente (it continues to cook in the sauce, so err on the side of underdone), drain pasta in a colander.
  • 2
    While pasta cooks put butter in a large, deep frying pan. Melt gently then add lemon zest, cream, sea salt, freshly ground black pepper and nutmeg. Bring to a gentle boil and cook for a few minutes.
  • 3
    Add pasta, mix well and let sauce reduce for 2 minutes. Stir in parmesan, then serve immediately in heated bowls garnished with parsley.


Cream sauces should not be kept waiting, you should wait for them!

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