Ingredienti:

  • 450g penne pasta (rigata is preferable)
  • 4 liters water
  • 15g salt
  • 15ml olive oil
  • 1 shallot, finely chopped (or ½ small onion)
  • 225g smoked salmon, thinly sliced (or fresh salmon, cut into 1/2 inch cubes)
  • 120ml heavy cream (panna fresca) OR ½ cup crème fraîche OR ½ cup Greek yogurt
  • 60ml dry white wine (optional)
  • 30g unsalted butter
  • Zest of ½ lemon
  • Juice of ¼ lemon
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Istruzioni:

  1. Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped shallot and sauté until softened and translucent (about 3 minutes).
  3. If using fresh salmon, add it to the skillet and cook until lightly browned and cooked through (about 4-5 minutes). Season with salt and pepper. Remove from pan and set aside.
  4. If desired, deglaze the pan with white wine. Let the wine reduce slightly (about 1 minute).
  5. Add the cream (or crème fraîche/yogurt) and butter to the skillet. Stir until the butter is melted and the sauce is heated through. Do not boil the cream.
  6. Add the smoked salmon (or cooked fresh salmon) to the sauce. Stir gently to combine. Add lemon zest and lemon juice. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet with the sauce. Toss to coat. Add a little pasta water if needed to thin the sauce to your desired consistency.
  8. Stir in the fresh parsley. Serve immediately, garnished with extra parsley and a grind of fresh black pepper.