Rachel Allen - Recipes from My Mother

Pasta with smoked salmon, bacon and cream

SERVES 4–6

A supper that features regularly at our house, this pasta dish 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.

500g (1lb 2oz) pasta, such as pappardelle or tagliatelle

a knob of butter

100g (3½oz) streaky bacon, cut into 1cm (½in) strips (lardons)

100g (3½oz) frozen peas

150g (5oz) smoked salmon, cut into 1cm (½in) cubes

150ml (5fl oz) 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

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 (3½fl 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.

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