Name: Farfalle con Salmone e Panna
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g farfalle; 200 g smoked salmon; 250 ml cream; 1 piece shallot; 30 g butter; 60 ml white wine; 80 g peas; 0 dill; 0 black pepper

Farfalle con Salmone e Panna

A creamy bow-tie pasta tossed with smoked salmon, a modern Italian classic you can put on the table in under half an hour.

🇮🇹 Italy ·Europe · $$

10 min Prep

15 min Cook

25 min Total

4 portions

Farfalle con Salmone e Panna is a quick creamy pasta that became a fixture on Italian tables in the 1980s and never left. Shallot or onion is softened in butter, smoked salmon goes in for barely a minute, then a splash of white wine and a pour of cream pull the sauce together. Black pepper and a little fresh dill or parsley finish it without weighing it down. The smoked salmon does most of the seasoning, so the dish needs very little salt. It is rich but fast, the kind of dinner you make on a weeknight yet feel happy serving to guests.

Ingredients

400 g farfalle

200 g smoked salmon sliced into strips

250 ml cream heavy or double cream

1 piece shallot finely chopped

30 g butter

60 ml white wine dry; for deglazing (optional)

80 g peas fresh or frozen (optional)

0 dill fresh, chopped, for garnish; parsley also works

0 black pepper to taste

Ingredients

4 portions

400 gfarfalle

200 gsmoked salmon sliced into strips

250 mlcream heavy or double cream

1 pieceshallot finely chopped

30 gbutter

60 mlwhite wine dry; for deglazing (optional)

80 gpeas fresh or frozen (optional)

dill fresh, chopped, for garnish; parsley also works

black pepper to taste

Instructions

Cook the pasta

1

Bring a large pot of well-salted water to a boil and add the farfalle. Cook until al dente, about 2 minutes less than the package time, then reserve a cup of the cooking water before draining.
~11 min

Make the sauce

1

While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the chopped shallot and cook gently until soft and translucent, without letting it brown.
~3 min
2

Add the smoked salmon strips and stir to coat in the butter, cooking for only about a minute so it stays tender. If using peas, add them now.
~1 min
3

Pour in the white wine and let it evaporate over higher heat for a few seconds. Lower the heat, stir in the cream, and let it warm through and lightly thicken without boiling. Season with black pepper and a small pinch of salt if needed.
~4 min

Combine and serve

1

Add the drained farfalle to the skillet and toss over low heat until every piece is coated, loosening with a splash of reserved pasta water for a glossy sauce. Serve right away, topped with chopped dill and a final grind of black pepper.
~2 min

Credits & Inspiration

Mangia with Nonna
Authentic Italian farfalle al salmone with butter, white wine, cream, and parsley.
Coochinando
Farfalle al salmone built on shallot softened in butter, deglazed with white wine, finished with cream and dill.
Pasta Evangelists
Smoked salmon farfalle reference confirming the dill and under-30-minute creamy style.
The Pasta Project
Italian farfalle with smoked salmon and panna di cucina; confirms cream ratios and the bow-tie pairing.