- 12 oz smoked salmon slices
- 1 lb fresh pappardelle (or another wide ribbon pasta)
- 2 small shallots, chopped
- 2 tbsp butter
- ½ cup cream
- 1 heaping cup finely grated Parmesan cheese
Makes four servings of fresh pappardelle and smoked salmon.
- Cut about 4 smoked salmon slices into small pieces and put these to one side.
- Cook the fresh pasta in salted, boiling water until al dente. Consult the instructions on the packaging; fresh pasta often requires no more than 3 minutes.
- Melt the butter in a large frying pan on a medium heat and fry the chopped shallots for about 2 minutes. Add the cream, allow the mixture to cook for about 3 minutes, and then remove the pan from the heat.
- Add the Parmesan cheese, season with plenty of pepper (and salt to taste), and stir into a smooth sauce.
- Place the pan back onto the heat, and add the chopped salmon and pappardelle. Mix everything together gently. Every piece of pappardelle should be covered with the creamy Parmesan sauce.
- Place the pappardelle onto four plates or shallow bowls, and serve with the remaining slices of salmon and a handful of fresh arugula as a garnish.
Tip: be careful not to use too much salt. The water for the pasta is salted and Parmesan cheese is also quite salty.