Difficulty: 2/5
Cut the smoked fish into ½ cm strips. Cook the pasta in 5 l of salted boiling water.
Meanwhile, pour the cream into a small saucepan and heat gently. When the pasta is cooked, drain it into a deep dish and add the butter in pieces.
Add the hot cream, mix well, then incorporate the smoked fish strips. Mix again and transfer to a serving dish.
Grind several turns of Sichuan pepper over the top.
Serve hot for the best flavor.
