Recipes Farfalle with Creamy Smoked Salmon and Vodka Sauce 5.0 (3,467) 2 Reviews Is there anything better than a plate of pasta with smoked salmon and vodka sauce? We think not.Slideshow: More Italian Pasta Recipes By Celestino Drago Celestino Drago Won Best New Chef at: Drago Ristorante, Santa Monica, CA Food & Wine's Editorial Guidelines Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Loftus Total Time: 30 mins Yield: 6 Ingredients 1 pound farfalle 2 tablespoons unsalted butter 1 small shallot, minced 1/4 cup vodka 2 1/4 cups heavy cream 4 ounces thinly sliced smoked salmon, cut into thin strips Salt and freshly ground pepper 3 large egg yolks 2 tablespoons minced chives Directions In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve. Rate it Print