Prep Time 10 mins Cook Time 15 mins
12 oz tagliatelle pasta
4.5 oz Pecorino Romano DOP
4 oz Hot Smoked Salmon
extra virgin olive oil
1 oz butter
Boil the water for the pasta with a pinch of salt and cook the pasta according to package directions.
Brown the chopped shallot in a pan with olive oil, then add the smoked salmon cut into small pieces and let it warm for just a few minutes with a pinch of salt.
When the pasta is al dente, drain it, saving a cup of pasta cooking water, and transfer it in the pan with the salmon.
Add the grated Pecorino Romano, the butter and the grated lemon zest. Stir in a little pasta cooking water to loosen the sauce and serve, adding a handful of chopped fresh parsley and lemon zest. Buon Appetito!