Tagliatelle in cream sauce with caviar

Ingredients for cooking tagliatelle in a creamy sauce with caviar

  1. Tagliatelle (pasta) 300-30 gr.
  2. Cream (20%) 200 ml.
  3. Tomato 1 pc.
  4. Salmon (lightly salted) 150 gr.
  5. Chives 1 bunch
  6. Parsley 1 bunch
  7. Cognac 20 ml.
  8. Butter 50 gr.
  9. Red caviar 4 teaspoons
  • Main IngredientsCaviar
  • Serving 4 servings
  • World CuisineItalian Cuisine


Saucepan, Deep Frying Pan, Cutting Board, Kitchen Knife, Tablespoon, Colander, Kitchen Towel, Serving Dishes

Cooking tagliatelle in a creamy sauce with caviar:

Step 1: Warm up the water.

Since the creamy sauce is prepared quickly enough, and we do not want it to cool while we are cooking pasta, so the first thing to do is put a warm pan with water (2 liters) to medium heat.

Step 2: Prepare the ingredients.

At this time, we take one red tomato and cut it into small cubes (no larger than 3x3 cm). Lightly salted salmon is also cut into small cubes. Finely chop the white portion of the green onion and the leaves of the parsley.

Step 3: Cook the creamy sauce.

We put on a medium heat to heat a deep frying pan, melt butter on it, and then spread the onion to fry. Stir fry no more one minute. Then we add the salmon to the onion and, continuing to stir, fry it until it starts to lighten in color (it will take too about 1 minute). Then a little pepper and pour in cognac. We reduce the fire and in this form slightly extinguish the salmon. As soon as the cognac starts to evaporate (minutes in 1,5-2), add cream to the pan and stir them well. Stew the sauce over low heat within 5 minutes. Stir occasionally. At the end we taste and add salt and pepper as needed.

Step 4: Cook the tagliatelle.

Creamy sauce usually cook no more than 5-8 minutes. And therefore, during this time, the water in the pan should already boil. Salt it a little and spread the pasta to cook. Cook about 2-3 minutes until they are ready. Then we filter the tagliatelle with a colander.

Step 5: Cook the tagliatelle in a creamy sauce with caviar.

Add the tomatoes to the sauce and simmer them a little (about 1 minute) Remove the pan from the heat. Then add finely chopped parsley and pasta to the sauce, and mix thoroughly, but carefully.

Step 6: Serve the tagliatelle in a creamy sauce with caviar.

We transfer the finished tagliatelle with sauce to portioned plates, and decorate them with red caviar on top. Serve white semi-sweet wine as an aperitif. Enjoy your meal!

Recipe Tips:

- - If you thought the sauce was a little thick, dilute it with a few tablespoons of pasta water.

- - If you are preparing dinner for children, cognac may not be added to the sauce.

- - If desired, the sauce can be prepared without salmon.

- - Ideally, instead of regular tomatoes, cherry sauce is added to the sauce, cutting them into 8 parts.