Smoked Salmon and Bacon Pasta Recipe by Rachel Allen

Pasta Recipe

A supper that features regularly at our house, this pasta recipe makes a little smoked salmon go a long way. The salty, rich, smoked fish loves a fresh green vegetable as a companion: peas, broad beans, broccoli and asparagus all work a treat.

Serves 4 – 6

Ingredients:

500g (1lb 2oz) pasta, such as pappardelle or tagliatelle
A knob of butter
100g streaky bacon, cut into 1cm strips (lardons)
100g frozen peas
150g smoked salmon, cut into 1cm cubes
150ml regular or double cream
Good squeeze of lemon juice
1 tbsp chopped parsley or a mixture of parsley, chives and dill
Sea salt and freshly ground
Black pepper

Method:

1. Bring a large saucepan of water to the boil with 1 teaspoon salt, add the pasta and cook for the length of time specified in the packet instructions or until al dente.
2. When cooked, strain the pasta but reserve about 100ml (3.fl oz) of the cooking water – this is very useful for adding into the pasta sauce if it’s too thick, or stirring into the pasta itself if you’re waiting for the sauce to cook and the pasta starts sticking. You don’t need to add oil or butter to the pasta once it’s drained.
3. While the pasta is cooking, place a saucepan or frying pan over a medium heat and add the knob of butter.
4. When melted, tip in the lardons and cook for a few minutes until the fat has rendered out and the bacon is golden.
5. Add the peas and smoked salmon and stir over the heat for a minute or two until the salmon begins to cook, then pour in the cream and boil, uncovered, for 2 minutes until slightly thickened.
6. Add the lemon juice, chopped herbs and some salt and pepper to taste.
5. Tip the pasta into the sauce and mix, adding a little pasta cooking water if it needs loosening. Taste again for seasoning and serve.

RECIPE BY RACHEL ALLEN FROM RECIPES FROM MY MOTHER
Rachel Allen Recipes from My Mother is full of warmth and nostalgia, Rachel shares culinary inspiration passed down through the generations. She uses gorgeous ingredients that are used in abundance to create comforting, vibrant meals. Rachels love of food started when she was very young, sitting in the kitchen with her mother, helping and tasting. Here she celebrates the food memories of her childhood, alongside those of friends and other members of her family.

Recipe from My Mother is available to purchase from harpercollins.co.uk.

You may also like...