about 40 minutes
Pappardelle in Smoked Salmon Cream
- 1 lb pappardelle (fettuccini or linguine will do just fine if pappardelle is not available)
- 1 c (about 1/2 a pound (or more!)) cubed smoked salmon (more if you like!)
- 2 – 4 c whip cream (depending on how saucy you like your pasta)
- 4 cloves garlic, minced
- ½ tsp salt
- 20 cracks fresh black pepper
- 1/3 c fresh grated Parmesan cheese plus more to garnish
- Capers, (optional) to garnish
Step by Step Instructions
Put a large pot of salted water on to boil for the pasta and cook the pasta to al dente as per package instructions.
Add a bit of olive oil to a heavy, skillet over medium heat and sauté the garlic until fragrant – a minute or two. Add the cream, salt, and pepper and bring the cream to a hard boil, stirring gently as the sauce begins to reduce.
The amount of time it will take to reduce will depend on how much cream you use. If you want a nice light cream sauce use 2 cups of cream. If you want your pasta heavily coated in cream sauce, use 4 cups (1 liter) of cream. Two cups of cream will start to reduce in about 5 minutes, 4 cups in about 10 minutes.
When the cream has thickened and reduced by about one third, stir in the Parmesan and smoked salmon and lower the heat to maintain a gentle simmer until the pasta is done. The sauce will continue to thicken – if you want it thicker bring up the heat, stirring gently, and let it reduce to your liking.
When the pasta is al dente drain it well, add it to the skillet with the cream sauce and toss the pasta gently through the sauce until it is well coated.
Serve the pasta into shallow bowls and scatter capers (optional) overtop. Sprinkle with a generous amount of fresh grated Parmesan and a little fresh cracked pepper then sit down and enjoy this decadent and delicious dinner!