Cook the farfalle in boiling salted water.

Dice the onion and sauté it in a pan with a little olive oil. Add the smoked salmon, cut into strips, and sprinkle with white pepper. (I never add salt when using smoked salmon because I find it makes the dish taste bitter.)

When the salmon changes color, add a splash of Jack Daniel's whiskey and let it cook off a bit. (I used to use brandy before trying this variation.)

Finally, add the non-dairy cream to create a creamy sauce. Toss the pasta in the pan for one minute to combine. Serve hot.