Creamy Pappardelle with Smoked Salmon and Caviar
Elevate your next dinner with this easy pasta recipe that comes together in just 20 minutes
Ingredients
- salt to taste
- 8 oz pappardelle pasta
- 1 tablespoon unsalted butter
- 1 leek white and light green parts, halved lengthwise and sliced thin
- 1 cup heavy cream
- black pepper to taste
- 1 tablespoon fresh parsley chopped
- 1/2 tablespoon fresh tarragon chopped
- 1/2 tablespoon fresh chives chopped, plus more for garnish
- 6 oz smoked salmon broken into large flakes
- 2 oz salmon roe
Instructions
- Bring a large pasta pot filled with water to a boil. Once boiling, heavily salt the water, then add in your pappardelle. Cook until al dente according to package directions.salt, 8 oz pappardelle pasta
- Drain the pasta, reserving about 1 cup of the cooking water.
- While the pasta cooks, melt 1 tablespoon unsalted butter in a large saute pan over medium heat. Add in the leeks and cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.1 tablespoon unsalted butter, 1 leek
- Stir in the heavy cream and bring to a light simmer.1 cup heavy cream
- Add in 1/4 cup of your reserved pasta water and the pappardelle, tossing to coat.
- Season with pepper and stir in the chopped parsley, tarragon, and chives. If the sauce seems too thick, add more pasta water and toss until it reaches your desired consistency.black pepper, 1 tablespoon fresh parsley, 1/2 tablespoon fresh tarragon, 1/2 tablespoon fresh chives
- Remove from heat and stir in the smoked salmon and 1 oz of the salmon roe.6 oz smoked salmon, 2 oz salmon roe
- Spoon into bowls and top with the remaining roe and chopped chives.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!