Description
A creamy and delicious smoked salmon fettuccine alfredo that’s perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups heavy cream
- ½ cup butter (1 stick of butter, or 8 tablespoons)
- ½ tsp garlic powder (or 1 teaspoon minced garlic)
- 1 cup Parmesan cheese (grated)
- ¼ cup Romano cheese (grated)
- 4–6 oz smoked salmon (4 ounces if mixed in, 6 ounces if you’d like to garnish with more when serving)
- to taste dill weed (optional)
Instructions
- Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
- In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Once the cream is warmed (and has formed a skin over the top) add the butter and melt into the cream.
- Add the grated Parmesan and Romano cheeses, stirring until the cheese is fully melted. Add the garlic powder, taste, and add salt and pepper if desired.
- Add the smoked salmon (flaked or cut into small pieces) into the sauce once the cheese is melted and simmer for 2 minutes, or until the alfredo sauce thickens slightly.
- Toss the pasta in the alfredo sauce, either in the skillet with the sauce, or add the sauce to the saucepan of pasta. Coat thoroughly and serve immediately.
- Portion out the smoked salmon fettuccine alfredo and garnish with more smoked salmon, fresh dill weed, and freshly grated Parmesan cheese.
Notes
- This dish can be served with a side salad for a complete meal.
- Using freshly grated cheese enhances the flavor of the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 750mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg