Cook the tagliatelle in a large saucepan in plenty of salted water until al dente. Drain the cooked pasta and place in the pasta sieve or on a serving plate.
During the cooking time, dice the onion and smoked salmon and finely chop the bunch of dill (this step is not necessary for frozen dill).
Now fry the diced onion with a large dash of oil in the noodle pot until translucent or golden brown - depending on which roasting aroma is preferred. Fry the diced salmon briefly and deglaze with cream. Add the chopped dill (half a bunch or half a pack of frozen food is often sufficient here), season the sauce with salt and pepper and bring to the boil briefly.
Put the ribbon noodles in the saucepan, mix with the sauce and serve.
Good Appetite!
TIPS
If necessary, the sauce can also be refined with a dash of white wine and a little parsley.
Since the noodles turn into a lump that is difficult to disentangle after a certain period of time, it is advisable to work quickly.
If you want more sauce, you can use milk (usually 1 cup is sufficient).
With L-free cream, lactose-free preparation is also possible (there is no difference in taste.
Ingredients
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