Description
This Salmon Alfredo Pasta is a creamy, comforting dish featuring tender fettuccine coated in a luscious Parmigiano Reggiano cream sauce, studded with flaky hot smoked salmon. Ready in just 25 minutes, it combines simple ingredients and classic Italian flavors for an elegant yet easy weeknight 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
Protein & Garnish
- 6-7 oz / 180 – 200g hot smoked salmon fillet, flaked
- Fresh parsley (optional)
- Extra Parmigiano Reggiano for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried fettuccine and cook until al dente, meaning the pasta should be tender but still firm to the bite.
- Melt Butter: While the pasta cooks, melt the butter in a deep frying pan over medium-high heat to create the base for the sauce.
- Sauté Shallots: Add the finely minced shallots to the melted butter and sauté for about 2 minutes until they are tender and fragrant.
- Add Cream and Simmer: Pour the heavy cream into the pan and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer gently for 3 minutes to thicken slightly.
- Incorporate Cheese and Seasoning: Remove the pan from heat and stir in the freshly grated Parmigiano Reggiano cheese, salt, and freshly ground black pepper. Stir until the sauce is smooth and creamy.
- Reserve Pasta Water: Before draining, take out ½ cup of the hot pasta cooking water and set aside. Then drain the pasta well using a colander.
- Combine Pasta and Sauce: Transfer the drained pasta and reserved pasta water into the frying pan with the cream sauce. Add the flaked hot smoked salmon. Return the pan to medium heat and gently toss the pasta to coat it evenly in the sauce. Cook for 1½ to 2 minutes allowing the sauce to emulsify so that it clings beautifully to the pasta without pooling.
- Serve: Remove the pan from heat and serve the pasta immediately. Garnish with extra Parmigiano Reggiano and fresh parsley if desired for added freshness and flavor.
Notes
- The shallot adds a subtle sweetness and depth to the sauce but you can substitute with finely minced onion if needed.
- Heavy cream provides richness and helps create a velvety sauce; do not replace with a low-fat alternative for the best texture.
- Using freshly grated Parmigiano Reggiano is key for authentic flavor and smooth melting in the sauce.
- Be careful not to overcook the pasta; al dente texture is best for good bite and sauce absorption.
- Hot smoked salmon adds a smoky, savory flavor that complements the creamy sauce perfectly; cold smoked salmon is not recommended here.
- Reserve some pasta water as it contains starch that helps thicken and emulsify the sauce making it cling better.
- When tossing pasta with sauce and salmon, do so gently to avoid breaking up the delicate salmon flakes.
- This dish is best served fresh and hot to enjoy the creamy texture and fresh flavors.
