250g of Pambac tagliatelle, 200g of smoked salmon cut into pieces, 2 tablespoons of butter, 2 tablespoons of flour, 500ml of milk, salt, pepper, grated nutmeg, 80g of grated parmesan, freshly chopped parsley leaves.
250g of Pambac tagliatelle, 200g of smoked salmon cut into pieces, 2 tablespoons of butter, 2 tablespoons of flour, 500ml of milk, salt, pepper, grated nutmeg, 80g of grated parmesan, freshly chopped parsley leaves.
Cook the pasta according to package directions. Once cooked, drain and save a cup of the pasta water to use in the sauce later. In a large saucepan, melt the butter over medium heat. Add the flour and mix continuously for 1-2 minutes until you get a homogeneous paste. Gradually incorporate the milk into the butter and flour mixture, stirring constantly to avoid lumps. Let the sauce simmer, stirring constantly, until it thickens and becomes creamy, about 5-7 minutes. Add grated parmesan and mix again. Add the smoked salmon to the white sauce and toss gently to coat the fish completely. Continue to cook on low heat for 1 minute. Taste the sauce and add salt, pepper to taste and a pinch of grated nutmeg. Add the cooked pasta to the white sauce and gently toss to coat the pasta with the delicious sauce. If the sauce seems too thick, you can thin it with a little water in which the pasta was cooked. Serve smoked salmon pasta immediately, garnished with coarsely chopped fresh parsley leaves. Enjoy!