Brandy and Gastronomy

Spaghetti with Cardenal Mendoza Brandy Cream Sauce

Ingredientsspaguetis al brandy

  • 320 g spaghetti
  • 300 ml. nata
  • 150 ml Cardenal Mendoza brandy
  • 125 g smoked salmon

    • Steps

    1. Cook the spaghetti al dente.
  • Cut the smoked salmon into small pieces.
  • Heat the brandy in a saucepan to evaporate the alcohol.
  • Add the cream and simmer until thickened.
  • Pour the sauce over the spaghetti and place the smoked salmon on top.

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