Pappardelle al Limone, Basilico e Grana
Silky pappardelle tossed with basil, lemon and Grana Padano—an effortless Italian lunch that tastes like sunshine.
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Servings
4
Rooted in the Italian love for simplicity, it nods to the technique behind cacio e pepe—using starchy pasta water to marry cheese and fat into a glossy, clingy sauce. Here, bright lemon zest and peppery basil lift mellow, nutty Grana Padano into something that tastes like sunshine.
It’s a quick, feel-good bowl that proves a few impeccable ingredients—fresh basil, real Grana Padano, and good olive oil—can do the heavy lifting. With wide pappardelle to catch every drop, lunch becomes a small celebration of summer and restraint.
Ingredients
- 320 g pappardelle
- 25 g fresh basil leaves, torn
- 80 g Grana Padano, very finely grated, plus extra to serve
- 1 organic lemon, zest finely grated (about 1 tsp) and 10 ml juice
- 30 g unsalted butter
- 30 ml extra-virgin olive oil
- 1 small garlic clove, thinly sliced (optional)
- 3 g fine sea salt, plus more for the pasta water
- Freshly ground black pepper
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the pappardelle until al dente. Reserve 250 ml pasta water, then drain.
- 2
While the pasta cooks, warm the olive oil and butter in a wide pan over low heat. Add the garlic (if using) and gently sizzle for 30–60 seconds until fragrant but not browned. Stir in the lemon zest.
- 3
Add 120 ml reserved pasta water to the pan and swirl to create a loose emulsion.
- 4
Add the drained pappardelle to the pan and toss over low heat for 30 seconds to coat.
- 5
Remove the pan from the heat. Scatter in the grated Grana Padano in 2–3 additions, tossing constantly and adding splashes of pasta water as needed (up to 150 ml total) until the sauce turns glossy and clings to the ribbons.
- 6
Fold in the basil and the lemon juice. Season with black pepper and a pinch of salt to taste.
- 7
Plate immediately with extra Grana Padano and a final drizzle of olive oil.
Chef's Tip
Keep the pan off the heat when adding cheese, and grate it very fine—this prevents clumping and ensures a velvety emulsion.
Fun Fact
Grana Padano dates to 12th‑century monks in the Po Valley, who created it to preserve surplus milk—its grainy texture inspired the name “grana.”
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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.