Pappardelle with creamy Prosecco sauce and smoked salmon

Credits: Chef Lorenzo Boni

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This Barilla Pappardelle pasta with creamy Prosecco sauce and smoked salmon is made using ingredients and principles of the Mediterranean Diet, making it a ‘better-for-you’ option. With fresh salmon, not only will this dish give you all the protein and healthy fats you need, but it’s also a beauty to look at and makes a great, easy weekday meal.

Ingredients 6 Number of Servings

1 Box Barilla Pappardelle pasta

3 tbsp, extra virgin olive oil

1 shallot, minced

2/3 cup Prosecco (can substitute with dry white wine)

1 cup vegetable stock

1 ½ cup heavy cream

Salt & pepper to taste

2 tbsp chives, chopped

227 grams smoked salmon, cut in strips

2 eggs

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  • Bring a pot of water to a boil and cook the Barilla Pappardelle pasta according to the package directions. 

  • Boil two eggs for 10 minutes. Take the hard boiled egg out and reserve.

  • Meanwhile slowly cook the minced shallots in a skillet with 2 tbsp of extra virgin olive oil.

  • Add the Prosecco and let it reduce to half. Add the veggie broth and let it reduce to half. 

  • Stir in the cream, salt and pepper, and bring to a simmer.

  • Drain and toss the Barilla Pappardelle pasta in the sauce. 

  • Add the smoked salmon, mix well. 

  • Drizzle with olive oil and garnish with grated egg-yolk and chives before serving.

  • Tip: Serve the remaining boiled egg-white chopped up in a salad. 

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