lb. farfalline (bow tie pasta)
Salt and pepper to taste
oz unsalted butter
oz smoked salmon (cut into cubed pieces)
cup grated parmigiano cheese
Bring a large pan of salted water to a rapid boil and add the farfalline. Cook al dente five to seven minutes then drain, leaving the farfalline in the hot pan. Add the butter and salmon and let cook for two minutes. Add the cream, cook at a low heat until the cream and butter are married (amalgamated) together. Make sure you have a good cream sauce with farfalline. At this point, sprinkle with salt and fresh pepper to taste, add the parmigiano cheese and toss once or twice. Serve hot immediately.