Ingredients:

  • 1 lb (450g) Penne rigate
  • 1 tbsp (15g) Salt
  • 2 tbsp (30g) Unsalted butter
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (60g) Freshly grated Parmesan cheese
  • 1/4 cup (60ml) Dry white wine
  • 8 oz (225g) Smoked salmon, torn into bite-sized pieces
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (2g) Lemon zest
  • 2 tbsp (8g) Fresh dill or chives, chopped
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente. Note: Check the package time but test a piece 1 minute early.
  2. Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside. Check: The water should look cloudy, not clear.
  3. While the pasta boils, melt the butter in a large skillet over medium heat. Sauté the minced garlic for about 30 seconds until it smells fragrant and nutty, but not brown.
  4. Pour in the dry white wine. Simmer for 2 minutes until the liquid has reduced by half and the sharp alcohol scent has softened.
  5. Pour in the heavy cream. Bring to a gentle simmer for 3-5 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Stir the grated Parmesan into the cream. Mix constantly until the sauce is smooth and glossy with no cheese clumps.
  7. Lower the heat to low. Fold in the cooked penne. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce is velvety and clings to every tube of pasta.
  8. Remove the pan from the heat entirely. Fold in the smoked salmon, lemon juice, zest, and fresh herbs. Toss just until the salmon is barely warmed through. Check: The lemon zest should release a bright, citrusy aroma the moment it hits the heat.