CREAMY SMOKED SALMON PASTA WITH VODKA & SALMON CAVIAR

Another week, another speedy yet delicious pasta dish! I am still in a bit of a new job whirlwind situation so excuse the less regular recipes and posts in general for now, I promise I will be back to the regular schedule soon!

Anyways, after a very long, tiring yet greatly satisfying work week, all the while staying committing also to my dry-ish Jan (only drinking on Fridays + Saturdays), I was SOOO ready for a Friday night in with some wine and a big bowl of pasta! 

I also had some Vodka left over in the pantry from when I made pasta a la vodka a few months a go which happened to be a lucky coincidence when I stumbled across this wonderful sounding recipe for creamy smoked salmon pasta with vodka, chives and snazzy salmon caviar topping. 

Even better, it may look like a super fancy pasta supper but it's actually rustled up in less than half an hour, making it the perfect indulgent treat with minimal cooking.

The vodka gets cooked off with the cream but somehow elevates the whole sauce into something quite special while the addition of egg yolks make this almost like a smoked salmon carbonara! 

A real treat that is hard to mess up and a new pasta dish favourite.

SERVES 2 

INGREDIENTS
400g pasta of your choice
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 double cream
250g thinly sliced smoked salmon, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives

A bunch dill, finely chopped

50g salmon caviar (found at Waitrose)

METHOD

In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
Meanwhile, in a large, deep frying pan melt the butter. 

Add the shallot and cook over moderate heat until golden, about 3 minutes. 

Add the vodka and cook until evaporated, about 1 minute. 

Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. 

Stir in half the smoked salmon, season with salt and pepper and remove from the heat. 

In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
Drain the pasta. 

Add it to the frying pan and stir well. 

Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. 

Season with salt and pepper. 

Transfer the pasta to bowls, scatter remaining smoked salmon, salmon caviar, dilll and chives on top and serve.