Tagliatelle with salmon and whiskey
3 servings
15 minutes
Tagliatelle with salmon and whiskey is a bold and elegant union of Italian pasta and the spicy aroma of whiskey. Inspired by gastronomic experiments, this recipe combines a creamy sauce made from cream and butter with smoked salmon, enriching the flavor with a splash of whiskey and fresh lemon zest. The tagliatelle, gently soaked in this luxurious sauce, acquire a velvety texture, while the final touch of parmesan adds savory notes. The dish is perfect for a romantic dinner or an exquisite treat for guests, revealing harmony of flavors and aromas in every forkful.
1
Melt butter in a pan, add smoked salmon, and drizzle with the juice of half a lemon. Cook for three minutes. Add half a cup of cream and 5 tablespoons of whiskey, season with salt and pepper, reduce heat, and cook for five minutes.
- Butter: 4 tablespoons
- Smoked salmon: 200 g
- Lemon: 1 piece
- Heavy (double) cream: 0.5 glass
- Whisky: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Cook the tagliatelle with the sauce for two minutes less than indicated on the package. Once the pasta is ready, drain it and add it to the sauce, mixing well. Let it sit for a couple of minutes and serve on plates. Sprinkle with parmesan on top.
- Tagliatelle: 400 g
- Parmesan (Parmigiano Reggiano): 25 g
