• 400 grams of pens
• 200 grams of smoked salmon
• 150 ml of liquid cream
• 1/2 cup of cognac
• 20 grams of butter
• ¼ of onion
• Put the butter over a low heat on a pan and add even the same amount of olive oil. Add the finely chopped onion and let it brown.
• At this point put the slices of salmon in the pan, and while they change color, chop them with a wooden spoon. Add the cognac and let it evaporate.
Before turning off, add the cream and stir. Cook the pasta in salted water, drain it al dente and let it jump directly into the sauce.
Serve, completing with a grated pepper and chopped fresh parsley.