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Creamy Salmon Pasta

This recipe uses double cream but it's not such a rich dish.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Smoked salmon fillets 200-250g
Pancetta 20g
Olive oil 3 tbsp
Tagliatelle 200-240g
Onion 1/4
Green pepper 1/4
Red pepper 1/4
Spring onions 2
Double cream 150ml
Parmigiano reggiano 20-30g

Method

1
Remove the skin from the salmon and season with salt on both sides. I used Maldon salt. Keep aside for 10 minutes.
2
Remove the salt and thinly slice. Finely chop all the other vegetables.
3
Put the olive oil in a large frying pan and add the pancetta and peppers. Add the salmon strips.
4
Put the pasta on to boil. Use 1-1.5% salt to the amount of water (10-15g salt to one litre, for example).
5
Fry Step 3 for one minute, then add the double cream and reduce on medium heat. Add the grated cheese.
6
Don't touch the sauce too vigorously or the salmon will break up, just shake the pan gently.
7
Add in 3 ladles of pasta water and continue to reduce on medium heat.
8
When the pasta is ready, transfer it to the frying pan and sprinkle with the chopped spring onions. Mix into the sauce for 1 minute.
9
When the sauce is reduced, transfer to a serving dish and sprinkle black pepper on top.

Tips & Note

●I added two colours of peppers just to make it look nice, but it's not essential

Creamy Salmon Pasta

This recipe uses double cream but it's not such a rich dish.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Smoked salmon fillets 200-250g
Pancetta 20g
Olive oil 3 tbsp
Tagliatelle 200-240g
Onion 1/4
Green pepper 1/4
Red pepper 1/4
Spring onions 2
Double cream 150ml
Parmigiano reggiano 20-30g
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Creamy Salmon Pasta

Recipe ID :1906 Posted on 25 MAY 2016
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Serves 2

Prep 10min
Cook 10min
views 9,481
printed 34

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This recipe uses double cream but it's not such a rich dish.

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Ingredients

Print Ingredients Email Ingredients
200-250g
20g
3 tbsp
200-240g
1/4
1/4
1/4
2
150ml
20-30g

Method

Prep
10min
Cook
10min
1
Remove the skin from the salmon and season with salt on both sides. I used Maldon salt. Keep aside for 10 minutes.
2
Remove the salt and thinly slice. Finely chop all the other vegetables.
3
Put the olive oil in a large frying pan and add the pancetta and peppers. Add the salmon strips.
4
Put the pasta on to boil. Use 1-1.5% salt to the amount of water (10-15g salt to one litre, for example).
5
Fry Step 3 for one minute, then add the double cream and reduce on medium heat. Add the grated cheese.
6
Don't touch the sauce too vigorously or the salmon will break up, just shake the pan gently.
7
Add in 3 ladles of pasta water and continue to reduce on medium heat.
8
When the pasta is ready, transfer it to the frying pan and sprinkle with the chopped spring onions. Mix into the sauce for 1 minute.
9
When the sauce is reduced, transfer to a serving dish and sprinkle black pepper on top.

Tips & Note

●I added two colours of peppers just to make it look nice, but it's not essential

Category

Italy Boiled Easy Peasy Pan Fried / Shallow Fried Pasta Sauces Simmer Bacon Bell Peppers Cheese Root Vegetables Salmon Seafood Spring Onions Yogurt / Dairy Dinner Everyday Home Alone Lunch

Related spaghetti tagliatelle double cream peppers pancetta parmigiano reggiano
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