Smoked Salmon Pasta

Ingredients

• 12 oz. pasta ((such as fettuccini or penne))
• 2 Tbsp. unsalted butter
• 1/4 cup chopped onion ((about 1/2 medium onion))
• 1/2 cup dry white wine
• 1 cup heavy cream
• 11 oz. smoked salmon ((fork torn))
• Diamond Kosher salt & freshly ground pepper
• 2 Tbsp. lemon juice ((from about 1/2 a lemon))
• zest from 1 lemon
• 1/4 cup coarsely grated Parmesan Reggiano cheese ((plus more for plating))
• 1/4 cup chopped fresh herbs or torn basil ((or to taste))
• toasted pine nuts for garnish

Instructions

1. 1

   Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving 1/2 cup of pasta water.

2. 2

   Saute the Onions: In a large skillet over medium heat, melt the butter. Add the chopped onion with a pinch of salt, cooking until tender, about 4-5 minutes.

3. 3

   Deglaze with Wine: Pour in the white wine, simmering until almost evaporated.

4. 4

   Add the Cream: Stir in the heavy cream, heating until it just starts to bubble.

5. 5

   Incorporate the Salmon: Gently fold in the smoked salmon, heating until warmed through. Season with salt and pepper, adjusting to taste. You can also add in any optional ingredients like capers, olives, or asparagus at this stage.

6. 6

   Add the cooked pasta to the skillet, continuing to cook until the sauce thickens, about 2-3 minutes. If the sauce is too thick, gradually add the reserved pasta water 2 tablespoons at a time to achieve desired consistency.

7. 7

   Finish with Lemon: Remove the skillet from the heat. Stir in lemon juice, zest, and grated Parmesan cheese. Taste and adjust seasoning and lemon juice as needed.

8. 8

   Garnish and Serve: Sprinkle with fresh herbs, toasted pine nuts, and additional Parmesan cheese before serving.