Egg-Pasta with Salmon and Cream || Simple Italian Recipe

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  1. Sorry but I find really gross, almost disturbing, using stock cubes on pasta water.
    It changes the flavor giving the typical cube taste.
    You seasoned the cream, put salt in the boiling water and the stock… Isn't the pasta really salty?
    I noticed an "italianish" accent and wondered how an Italian can use stock cubes on boiling water… Then I read that you are Swiss.
    🙂

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