SALMON ALFREDO PASTA
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 ½ cup of cream!
Ingredients
Method
- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through)
- Meanwhile, melt the butter in a deep fry pan over medium high heat.
- Add the onion and sauté for 2 minutes or until tender.
- Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream.
- Remove the fry pan from the heat and stir through the parmesan, 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 for 1½ - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet.
- Add the lemon, white wine and sugar
- Remove from the stove and serve immediately, garnished with extra parmesan and fresh parsley, if using.