Creamy Tagliatelle with Bacon, Peas, Spinach and Smoked Salmon
It's not very often that I eat pasta but when I do, I do it properly. This is sort of a take on a carbonara, I guess, but I like my creamy pasta with smoked salmon and peas and spinach too so the recipe has kind of evolved as a result of that.
There's something truly biblical about the way this creamy sauce coats each strand of tagliatelle and combines with the smokiness of bacon and smoked salmon, together with flavour punches from vibrant peas and strong black pepper - bellissimo! Aside from it's extremely delicious taste, this dish can be knocked up in under 15 minutes which is ideal if, like me, midweek cooking can be a bit of a struggle.
Creamy Tagliatelle with Bacon, Peas, Spinach and Smoked Salmon
Serves 2
olive oil
4 rashers bacon, chopped
1 garlic clove
2 free-range eggs
150ml double cream
100g parmesan, grated
200g fresh tagliatelle pasta
large handful of spinach
200g frozen peas
100g smoked salmon
salt and freshly ground black pepper
Heat the olive oil in a large frying pan over a medium-high heat and fry the bacon and garlic for 2-3 minutes, until the bacon is crisp and browned. Reduce the heat to low. Meanwhile, cook the pasta according to packet instructions.
In a bowl, lightly beat the eggs with the cream and most of the grated cheese, reserving a little cheese for the garnish. Season generously with freshly ground black pepper.
Drain the cooked spaghetti, reserving a few tablespoons of the cooking water. Tip the spaghetti into the pan with the pancetta and pour in the cream and egg mixture. Mix well over a very low heat, adding a little of the reserved pasta water to loosen the mixture if needed. Once everything is nicely combined, add the spinach and peas to the pan. Give it a good stir then tear in the salmon pieces.
Divide the pasta between two serving bowls and sprinkle with the remaining cheese and the chopped herbs. Serve immediately with some garlic bread.
There's something truly biblical about the way this creamy sauce coats each strand of tagliatelle and combines with the smokiness of bacon and smoked salmon, together with flavour punches from vibrant peas and strong black pepper - bellissimo! Aside from it's extremely delicious taste, this dish can be knocked up in under 15 minutes which is ideal if, like me, midweek cooking can be a bit of a struggle.
Creamy Tagliatelle with Bacon, Peas, Spinach and Smoked Salmon
Serves 2
olive oil
4 rashers bacon, chopped
1 garlic clove
2 free-range eggs
150ml double cream
100g parmesan, grated
200g fresh tagliatelle pasta
large handful of spinach
200g frozen peas
100g smoked salmon
salt and freshly ground black pepper
Heat the olive oil in a large frying pan over a medium-high heat and fry the bacon and garlic for 2-3 minutes, until the bacon is crisp and browned. Reduce the heat to low. Meanwhile, cook the pasta according to packet instructions.
In a bowl, lightly beat the eggs with the cream and most of the grated cheese, reserving a little cheese for the garnish. Season generously with freshly ground black pepper.
Drain the cooked spaghetti, reserving a few tablespoons of the cooking water. Tip the spaghetti into the pan with the pancetta and pour in the cream and egg mixture. Mix well over a very low heat, adding a little of the reserved pasta water to loosen the mixture if needed. Once everything is nicely combined, add the spinach and peas to the pan. Give it a good stir then tear in the salmon pieces.
Divide the pasta between two serving bowls and sprinkle with the remaining cheese and the chopped herbs. Serve immediately with some garlic bread.
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