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Tagliatelle with Hot Smoked Salmon

Prep Time 10 mins Cook Time 15 mins

Servings: 4


  • 12 oz tagliatelle pasta

  • 4.5 oz Pecorino Romano DOP

  • 4 oz Hot Smoked Salmon

  • 1 shallot

  • parsley

  • salt, nutmeg

  • extra virgin olive oil

  • 1 oz butter

  • Lemon zest

  1. Boil the water for the pasta with a pinch of salt and cook the pasta according to package directions.

  2. 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.

  3. When the pasta is al dente, drain it, saving a cup of pasta cooking water, and transfer it in the pan with the salmon.

  4. 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!

Recipe Notes:

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