By: Chef Carlton Hull
October 21, 2022
Pasta tossed with a creamy parmesan sauce and flakes of salmon. Alfredo pasta made the real proper restaurant way, you only need 1/2 cup of cream to serve 3. It’s simple, it’s magic, it’s the way real Italian pastas are made. No need to drown this salmon pasta in cream!
A creamy Alfredo pasta tossed with flakes of hot smoked salmon (or plain cooked salmon). Make sure you follow the steps to toss the sauce and pasta with some of the pasta cooking water – it makes all the difference to create a luscious creamy sauce using only 1/2 cup of cream!
Ingredients
8 oz / 250g dried fettuccine
3 tbsp / 50g unsalted butter
1oz red onion
1oz Red pepper
2oz Spinach
1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
½ cup / 125 ml heavy cream (Note 2)
¾ cup / 185 ml 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
#italian #pasta #salmon #fettuccinialfredo
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