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This was a WONDERFUL recipe - our whole family enjoyed it. We ended up making too much salmon for the original dish and ended up just buying more alfredo sauce and cooking up more rotini to eat it again the next night. Super easy and it took about 20 minutes total to make - I just timed the cooking time of the salmon with the cooking time of the pasta. Thank you for sharing this recipe - will be added to my permanant recipe book at home!
Ingredients
8 oz / 250g dried fettuccine
3 tbsp unsalted butter
1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
½ cup heavy cream (Note 2)
¾ cup freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
¼ teaspoon salt
Good grind of black pepper
6-7 oz / 180 - 200g hot smoked salmon fillet, flaked (Note 5)
Garnish
Fresh parsley (optional)
Extra Parmigiano Reggiano
Instructions
Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
Add the shallots and sauté for 2 minutes or until tender.
Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
TAKE OUT ½ cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
Transfer the pasta and ½ cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1½ - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Ingredients
8 oz / 250g dried fettuccine
3 tbsp unsalted butter
1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
½ cup heavy cream (Note 2)
¾ cup freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
¼ teaspoon salt
Good grind of black pepper
6-7 oz / 180 - 200g hot smoked salmon fillet, flaked (Note 5)
Garnish
Fresh parsley (optional)
Extra Parmigiano Reggiano
Instructions
Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
Add the shallots and sauté for 2 minutes or until tender.
Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
TAKE OUT ½ cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
Transfer the pasta and ½ cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1½ - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
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