A rectangular plate with pasta topped with creamy sauce, pink peppercorns, and garnished with fresh greens, placed on a wooden surface.

Creamy Drunken Salmon Pasta

This decadent and creamy pasta has two very unexpected ingredients in it; smoked salmon and whiskey. The salmon is awakened in butter then smoked in whiskey which makes it the perfect dish to serve on a cold winter day! I’m always fond of my dishes BUT this one, this one is a whole other level of gorgeous – just like you!

Illustration of the pasta queen golden crown with five rounded points and a row of circular decorations at the base.

Creamy Drunken Salmon Pasta

4 to 6 servings

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Ingredients

Sea salt to taste
1 pound pasta of choice
3 tablespoons butter cut into pieces
300 grams/ 12 ounces smoked salmon cut into ½-inch thick strips
2 fresh thyme sprigs
1 cup whiskey or bourbon
1 cup heavy cream
40 grams/ 1 ½ ounces about ½ cup finely-grated Parmigiano-Reggiano
Freshly ground black pepper to taste
Pink peppercorns for garnish

Method

Bring a large pot of water to a boil over high heat. When the water has reached a rolling boil, season with salt until it tastes like a seasoned soup. Once the salt has dissolved, add the pasta and cook until al dente (nearly cooked through, with a small amount of white in the middle and some bite to it).
Meanwhile, heat the butter, salmon and thyme in a large skillet over medium heat. Cook until the butter is frothy and golden, about 30 seconds, then stir in whiskey. Increase the heat to medium-high and cook until the alcohol aroma dissipates and the liquid reduces by ⅓, about 1 minute, then add the cream. Season with salt and a scrunch of pepper and simmer until the sauce thickens, about 6 minutes. Remove and discard the thyme. Stir in the pasta with a tablespoon or two of pasta cooking water, then add the Parmigiano-Reggiano and stir until impossibly creamy.
Serve garnished with pink peppercorns.