Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks.
144 K 3.9/5 (16 reviews)
40 min.
Easy
8 people
11 IngredientsLast modified on: March 10th 2013
10.6 oz smoked salmon
2 
2 lb + 3.2 oz spaghetti
14.1 oz 
6 
1 
10.6 oz Parmesan (Parmigiano Reggiano)
6 tablespoons 
7.0 oz 
Times for this recipe
Preparation: 15 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut the 10.6 oz smoked salmon into ribbons.
Stage 2 - 5 min.
Stage 4 - 5 min.
Stage 5 - 2 min.
Heat 6 tablespoons olive oil in a large pan over medium heat.
Add the shallot, salt and pepper and cook for 1 minute without colouring.
Add the shallot, salt and pepper and cook for 1 minute without colouring.
Stage 6 - 5 min.
Pour 7.0 oz dry white wine into the pan and leave to reduce by 3/4.
Stage 7 - 5 min.
Add the cream and the salmon and bring back to the boil.
Stage 8 - 2 min.
Tip in the cooked spaghetti, the remaining grated Parmesan and mix well. Leave on low heat for a few minutes, stirring frequently.
It is ready as soon as the pasta has soaked up the cream.
It is ready as soon as the pasta has soaked up the cream.
Remarks
You can another type of pasta, such as tagliatelle, if you prefer.
And to drink?
An Italian white wine, such as a Greco di Tufo, or simply whatever you have used in the recipe.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 340 RDI=130 % | 720 RDI=70 % | 380 RDI=60 % | 7,700 RDI=390 % | 32,240 RDI: 390 % |
| Per 100 g | 10 RDI=5 % | 30 RDI=3 % | 10 RDI=2 % | 300 RDI=20 % | 1,250 RDI: 20 % |
| Per person | 40 RDI=20 % | 90 RDI=8 % | 50 RDI=7 % | 960 RDI=50 % | 4,030 RDI: 50 % |
How much will it cost?
- For 8 people : 20.20 €
- Per person : 2.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Spaghetti
Like these other recipes: Spaghetti Carbonara, Spaghetti with tomatoes and pesto, Creamy spaghetti with cockles and parsley, Spaghetti with mussels and basil, ... See them all 4
Cream
Like these other recipes: Gratin Dauphinois, Cream and herb dressing, Spicy roast cauliflower gratin, Potato and cheese pie, Escalope of veal in a cream sauce, ... See them all 115
Smoked salmon
Like these other recipes: Salmon and spinach quiche, Smoked salmon sacristains, Creamy cauliflower with smoked salmon, Salmon rillettes, Crispy smoked salmon and herb rolls, ... See them all 13
Parmesan (Parmigiano Reggiano)
Like these other recipes: Tomato pesto, Seb's Italian-style aperitif slices, Spaghetti with mussels and basil, Spring Bread, Vegetable tian, ... See them all 58
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.