Ingredients
Equipment
Method
- Boil a large pot of salted water. Add fettuccine and cook until al dente (firm but cooked through).
- Meanwhile, melt butter in a deep fry pan over medium-high heat.
- Add shallots and sauté for 2 minutes until tender.
- Add cream and bring to a boil. Reduce heat to medium-low and simmer for 3 minutes.
- Remove the fry pan from heat. Stir in Parmigiano Reggiano, salt, and pepper until the sauce is smooth.
- Reserve 1/2 cup of pasta water and an extra mug of pasta water. Drain the pasta.
- Add the drained pasta and 1/2 cup of reserved pasta water to the fry pan with the sauce. Add the flaked salmon. Return the fry pan to medium heat.
- Toss gently for 1.5 to 2 minutes until the sauce emulsifies and coats the pasta. Ensure no sauce pools at the bottom.
- Remove from heat and serve immediately. Garnish with extra Parmigiano Reggiano and fresh parsley, if using.
Nutrition
Notes
For a lighter option, you can substitute heavy cream with light cream, though the texture will differ. Freshly and finely grated Parmigiano Reggiano is crucial for a smooth sauce; pre-grated cheese may result in a grainy texture. Hot smoked salmon is pre-cooked; if using regular cooked salmon, season it with salt and pepper, then cook in a skillet with a little oil for about 8 minutes before flaking. To achieve al dente pasta, subtract one minute from the package cooking time, as the pasta will continue cooking in the sauce. A deep fry pan is recommended for emulsifying the sauce with the pasta; a very large pot can be used as an alternative. If the sauce becomes gluey, add a little more reserved pasta water to restore its silky smoothness.