- 4
Ingredients
- 1 tsp. kosher salt, plus more for salting the pasta water
- 2 Tbsp. unsalted butter
- 2 medium yellow onions, finely sliced (2 cups)
- 2 (9-ounce) packages fresh fettuccine or 1 pound dried farfalle (bowtie) pasta
- 3 1/2 cups heavy cream if using fresh fettuccine, 3 cups if using dried pasta
- 1 cup whipped cream cheese or 1 (8-ounce) package cream cheese, cut into small dice
- 1/4 pound smoked salmon or lox broken up into pieces or cut into 1/4 inch strips
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. capers, rinsed and drained, or more to taste
- 1 Tbsp. chopped fresh dill, plus small sprigs for garnish
Preparation
Step 1
Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea.)
Meanwhile, place a large (12- to 14-inch) saute pan over high heat for several minutes. When very hot, add the butter and onions (even before the butter has melted). Saute until the onions start to color around the edges, about 2 minutes. Lower the heat to medium and continue to cook until the onions are very soft, caramelized, and evenly golden brown, about 15 minutes. When the water comes to a boil, stir in the pasta and cook according to the package directions. Drain (but don't rinse, or you'll rinse away starches that will help thicken the sauce) and return to the empty pot. When the onions are caramelized, add the cream to the pan and bring to a boil over high heat, stirring to scrape up any browned bits. Lower the heat to medium and simmer until the cream is reduced slightly, about 3 minutes. Add the cream cheese and whisk until fully incorporated, at least 1 minute. Add the salmon, and continue to simmer until warmed through, about 2 minutes, stirring now and then with a wooden spoon (so you don't break up the salmon too much). Season with the salt and pepper. Stir the sauce into the cooked and drained pasta. Place over medium heat and add the capers and dill; simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then. Add more cream if necessary. Serve in individual bowls topped with dill sprigs.