• 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
  • Arugula
  • Pepper


Makes four servings of fresh pappardelle and smoked salmon.

  1. Cut about 4 smoked salmon slices into small pieces and put these to one side.
  2. 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.
  3. 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.
  4. Add the Parmesan cheese, season with plenty of pepper (and salt to taste), and stir into a smooth sauce.
  5. 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.
  6. 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.