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Lemon Alfredo Pappardelle

This lemon Alfredo pappardelle with crispy pancetta and peas is the perfect elevated summer pasta dish. It’s rich, creamy and full of delicious flavors.

Lemon Alfredo Pappardelle

If you need an at home date night meal, look no further! This dish checks all of the boxes. It’s easy and doesn’t call for a ton of ingredients. However, it feels fancy and special. The lemon Alfredo is absolutely delicious. Smother it on some perfectly cooked pappardelle with crispy cubes of pancetta and peas then you have yourself an amazing meal. Best served with a side salad and some wine.

All you need for this pasta recipe is pappardelle. I get mine at Trader Joe’s. [3] Then you will need some heavy cream, butter, lemon, grated parmesan, garlic, peas, and cubed pancetta. Fresh Italian parsley is also a great addition to this meal. I used fresh English peas for this recipe. However, frozen peas will work just fine! Just make sure to defrost them.

Lemon Alfredo Pappardelle With Peas And Pancetta

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I hope you enjoy this lemon Alfredo pappardelle!

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Lemon Alfredo Pappardelle



8 oz. pappardelle
6 oz. English peas
4 tbsp butter
2 cloves garlic, minced
salt and pepper to taste
1 & 1/2 cups heavy cream
1 cup grated parmesan, plus more for topping
1 lemon, juiced and zested
4 oz. chopped pancetta, cooked
2 tbsp fresh parsley, chopped


Boil the pappardelle according to the package’s instructions. Within the last 3 minutes of boiling the pappardelle, add the peas. Drain the pasta and peas and rinse with cold water. Set aside.

In a stock pot or large skillet, melt butter over medium heat.

Add garlic, salt and pepper. Let cook for 1 minute, stirring frequently.

Whisk in heavy cream. Then add the grated parmesan. Whisk until smooth and creamy. Reduce heat to medium low and let thicken for about 5 minutes, whisking occasionally.

Add lemon juice and zest.

Mix in the pappardelle, peas, cooked pancetta and chopped parsley. Toss to coat and remove from heat.

Serve with more grated parmesan and enjoy!

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