Farfalle With Yellow Crookneck Squash And Smoked Salmon

• 1 pound farfalle (bowtie pasta)
• 4 medium yellow crookneck squash (about 1-1/2 pounds), unpeeled,
• trimmed and coarsely shredded
• 2 tablespoons unsalted butter
• 1 small shallot, minced
• 1/4 cup vodka
• 2-1/4 cups heavy cream
• 4 ounces thinly sliced smoked salmon, cut into thin strips
• Salt and freshly ground pepper
• 3 large egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 2 tablespoons minced chives

1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente; about 1 minute before pasta is done, add shredded crookneck squash. Drain immediately and squash, reserving 1/4 cup pasta cooking water.
2. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in Parmesan cheese, nutmeg, and the smoked salmon and season with salt and pepper, and remove from the heat.
3. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.

crookneck, unsalted butter, shallot, vodka, heavy cream, salmon, salt, egg yolks, cheese, nutmeg, kosher salt, chives

Taken from www.epicurious.com/recipes/member/views/farfalle-with-yellow-crookneck-squash-and-smoked-salmon-50107832 (may not work)