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Pasta Amnesia

Rated as 4.29 out of 5 Stars

"Easy, festive recipe for smoked salmon and caviar pasta, from a restaurant in Italy. Uses only 4 ingredients for the sauce: cream, smoked salmon, caviar and parsley. The sauce is very rich; with a green salad, this makes a full meal."
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20 m servings 583
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 3 to 4 minutes. Drain.
  2. Meanwhile, place cream in a small saucepan, over medium-low heat. Stir in the smoked salmon, and season with nutmeg and black pepper if desired. Stir frequently until thickened.
  3. Place drained pasta into a large serving bowl. Pour the cream sauce over the pasta, and add the caviar. Toss gently until some of the caviar has broken and colors the pasta slightly. Serve immediately with a sprinkling of parsley.


  • Note
  • Do not add any salt until you are sure that the saltiness of the smoked salmon and caviar are not enough for your taste.

Nutrition Facts

Per Serving: 583 calories; 27.1 64.4 21 205 373 Full nutrition

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Read all reviews 6
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The salt note is important. I made this two times. The second time I just used fresh salmon and seasoned to taste. Relly good recipe!!!!

The taste was good. I was afraid it would be too salty from the salmon and caviar, but it was not. I had to add some salt. I made it for a special occasion - was not disappointed - just expected...

Fresh, flavorful and easy; that's what makes this dish so successful. We smoked our own salmon and freshly grated nutmeg was a nice touch. I will make again.

I made this for Valentine's Day Dinner and it was incredible! I just used smoked salmon bought from the store, the type you put on bagels with cream cheese, and it turned out wonderful!!! The nu...

The saltiness will obviously also vary depending on if you go with roe or actual caviar. I went with salmon roe because I'm twisted like that (I also get thrills from egg-washing chicken), but I...

I would recommend cooking the pasta longer than the 3-4 minutes that the recipe suggests, it was just too al dente for me. The smokiness of the salmon, saltiness of the caviar, and creaminess of...