Description
A creamy and luxurious Salmon Alfredo Pasta featuring tender fettuccine tossed in a rich Parmigiano Reggiano cream sauce with delicate pieces of hot smoked salmon, finished with fresh parsley and extra cheese for an indulgent yet simple meal.
Ingredients
Scale
Pasta
- 8 oz / 250g dried fettuccine
Sauce
- 3 tbsp / 50g unsalted butter
- 1 small shallot, very finely minced
- ½ cup / 125 ml heavy cream
- ¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan
- ¼ teaspoon salt
- Good grind of black pepper
Other
- 6–7 oz / 180 – 200g hot smoked salmon fillet, flaked
- Fresh parsley (optional)
- Extra Parmigiano Reggiano for garnish
Instructions
- Cook the Fettuccine: Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, meaning the pasta is tender but still has a slight firmness when bitten.
- Melt Butter and Sauté Shallots: While the pasta cooks, melt the butter in a deep frying pan over medium-high heat. Add the finely minced shallots and sauté for about 2 minutes or until they become tender and fragrant.
- Add Cream and Simmer: Pour in the heavy cream and bring it to a boil. Reduce the heat to medium-low and simmer gently for 3 minutes to let the cream thicken slightly and absorb the shallot flavors.
- Incorporate Cheese and Seasoning: Remove the pan from the heat. Stir in the freshly grated Parmigiano Reggiano, salt, and a good grind of black pepper until the sauce becomes smooth and creamy.
- Reserve Pasta Water and Drain Pasta: Before draining, scoop out ½ cup of the pasta cooking water (plus an extra mug just in case) and set aside. Drain the cooked pasta in a colander.
- Combine Pasta with Sauce and Salmon: Return the pasta and reserved ½ cup pasta water to the frying pan with the cream sauce. Add the flaked hot smoked salmon. Place the pan back on medium heat and gently toss everything together for 1½ to 2 minutes until the sauce emulsifies and clings to the pasta, avoiding any pooled sauce at the bottom.
- Serve: Remove the pan from heat and serve the dish immediately. Garnish with extra Parmigiano Reggiano and fresh parsley if desired for added flavor and color.
Notes
- Note 1: Mince the shallot very finely to ensure it softens quickly and blends smoothly into the sauce.
- Note 2: Use heavy cream for a rich, velvety sauce; lighter creams may not thicken properly.
- Note 3: Freshly grate Parmigiano Reggiano for best flavor and smooth melting.
- Note 4: Parmesan and Parmigiano Reggiano are interchangeable but Parmigiano Reggiano offers a more authentic taste.
- Note 5: Hot smoked salmon adds a delicate smoky flavor; cold smoked salmon is not recommended for this recipe.
- Note 6: Cooking pasta al dente is key to prevent mushiness when mixed with sauce.
- Note 7: Emulsifying the sauce with reserved pasta water helps achieve a creamy coating consistency that binds to the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Salmon Alfredo Pasta, creamy pasta, smoked salmon recipe, Italian pasta dish, fettuccine Alfredo with salmon, easy dinner recipes
