Total time 30-45 minutes. Serves 4-5.
SHOPPING LIST:
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- Pasta
- Shallot or mild onion
- Garlic (optional)
- Vodka
- Lemon
- Heavy cream
- Capers (optional)
- Smoked salmon
- Eggs
- Nutmeg
- Parsley
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Prepare pasta
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14 to 16 oz pasta
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Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)
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Prepare sauce
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1
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In sauté pan large enough to combine the cooked pasta with the sauce, sauté lightly (3-5 minutes); add garlic in last minute
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- 1-2 tablespoons unsalted butter
- 1 shallot or small mild onion, chopped fine
- Optional: 1-2 cloves garlic, crushed
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2
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Add and cook briefly (1-2 minutes)
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- about 1/4 cup (2 oz) vodka
- juice of 1/2 lemon
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3
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Raise heat to medium-high, then add and simmer until cream is reduced by half (3-5 minutes);
stir often
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- 1-1/2 cups (12 oz) heavy cream
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4
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Add and toss with sauce in sauté pan
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5
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Whisk together in small bowl, then stir mixture into pasta/sauce mixture until uniformly creamy
(no more than a minute)
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- 2 egg yolks
- 2 oz heavy cream
- Optional: 1 tablespoon capers, crushed
- 1/4 tsp ground nutmeg
- Salt and fresh ground black pepper
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6
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Turn heat off, then stir in gently
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- 3-4 oz smoked salmon, crumbled
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7
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Top mixture with
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- small palmful fresh flat-leaf parsley, chopped
- drizzled juice of fresh lemon
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Finish the dish
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- If pasta seems dry, stir in a small amount of reserved pasta cooking water
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