Creamy Salmon Pasta

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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

Prep

10min

Cook

10min

Remove the skin from the salmon and season with salt on both sides. I used Maldon salt. Keep aside for 10 minutes.

Remove the salt and thinly slice. Finely chop all the other vegetables.

Put the olive oil in a large frying pan and add the pancetta and peppers. Add the salmon strips.

Put the pasta on to boil. Use 1-1.5% salt to the amount of water (10-15g salt to one litre, for example).

Fry Step 3 for one minute, then add the double cream and reduce on medium heat. Add the grated cheese.

Don't touch the sauce too vigorously or the salmon will break up, just shake the pan gently.

Add in 3 ladles of pasta water and continue to reduce on medium heat.

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.

When the sauce is reduced, transfer to a serving dish and sprinkle black pepper on top.

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