dileenthompson 
This recipe features thinly sliced lemons, slowly cooked with sugar until they become tender, caramelized, and bittersweet. They are combined with crispy, salty pancetta and a gloss of starchy pasta water to create a luxurious sauce for wide, ribbon-like pappardelle.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 12 oz (340g) pappardelle pasta
- 1 large lemon, very thinly sliced and seeds removed
- 2 tablespoons granulated sugar
- ¼ cup water
- 6 oz (170g) pancetta, diced
- 3 cloves garlic, thinly sliced
- ½ teaspoon freshly ground black pepper
- ½ cup reserved pasta water
- ½ cup freshly grated Pecorino Romano cheese, plus more for serving
- ¼ cup fresh parsley, finely chopped
Instructions
- Caramelize the Lemon: In a large skillet, combine the thin lemon slices, sugar, and ¼ cup water. Bring to a simmer over medium heat. Cook for 10-15 minutes, turning the lemons occasionally, until the water has evaporated and the lemons have caramelized to a deep golden color and a jam-like consistency. Transfer the lemons to a plate.
- Cook the Pancetta: In the same skillet, add the diced pancetta. Cook over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crispy, about 6-8 minutes. Use a slotted spoon to remove the pancetta, leaving the fat in the skillet.
- Cook the Pasta: While the lemons and pancetta cook, bring a large pot of well-salted water to a boil. Add the pappardelle and cook until al dente. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Build the Sauce: Add the sliced garlic to the skillet with the pancetta fat and cook over medium heat for 1 minute until fragrant. Add the cooked pappardelle, crispy pancetta, caramelized lemon slices, and black pepper to the skillet. Toss to combine.
- Emulsify and Serve: Reduce the heat to low. Add the grated Pecorino Romano and a splash of the reserved pasta water. Toss vigorously until the sauce becomes glossy and clings to the wide noodles. Stir in the fresh parsley. Serve immediately with extra grated cheese on the side.
Key Flavors & Notes
- Sweet & Tangy: The caramelized lemon is the star, losing its sharp acidity and developing a complex, sweet, and jammy flavor with a pleasant, subtle bitterness.
- Salty & Savory: The crispy pancetta and sharp Pecorino Romano provide a powerful salty, umami counterpoint to the sweet lemon.
- Pro-Tip: Use a very sharp knife or a mandoline to get paper-thin lemon slices; this is crucial for them to properly caramelize and become tender. Be patient during the caramelization process and watch carefully to prevent burning.
- Ingredient Note: If you can’t find pappardelle, tagliatelle or fettuccine are excellent substitutes. For a less salty option, you can substitute thick-cut bacon for the pancetta.
- Serving Suggestion: The rich, bold flavors of this pasta pair beautifully with a simple arugula salad and a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.
