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Pasta with preserved lemon Alfredo in a black pan.

Pasta with Preserved Lemon Alfredo

  • Author: Betty
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6 servings 1x


Units Scale
  • 1 lb. homemade or boxed pasta
  • 1 tsp olive oil
  • 4 cups Swiss chard, thinly sliced
  • 1 cup heavy cream
  • 5 Tbsp preserved lemon paste
  • 1/2 cup butter
  • 1/3 cup grated Parmigiano Reggiano
  • 1/2 tsp crushed red pepper flakes



  1. Fill a large pot with 4 quarts of water and 1 Tbsp of salt and place on the stove. Turn on the burner to high.
  2. While waiting for the water to boil, heat the oil in a large skillet or Dutch oven over medium heat. Add the chard and cook for 2 minutes or until just wilted. Remove the chard from the pan and set it aside.
  3. Place the preserved lemon paste and cream in the same skillet and heat over medium, whisking continuously. Once it simmers, add the butter 1 Tbsp at a time, whisking after each addition. Remove the pan from the heat. 
  4. Add the pasta to the boiling water and cook for the time required. If you are using fresh pasta, cook for about 3 minutes. For boxed pasta, follow the package directions.
  5. Return the cream sauce to the stove and heat over medium heat. Carefully dip a measuring cup into the pasta water and remove 1 cup of water. Add the pasta water to the cream sauce and whisk to fully combine.
  6. Now, using a pasta server or tongs, lift some of the pasta out of the pasta water and move it directly into the cream sauce. Repeat until all the pasta is transferred. Toss pasta in the sauce to coat.
  7. Add in the Swiss chard and crushed red pepper. Toss to combine and serve immediately.