Fettucini alfredo is an Italian comfort food — rich and delicious — an indulgence that you have to make every once in a while. If you’re a fan of alfredo, try adding some smoked salmon to give it an added special something.
2 Tbsp. extra-virgin olive oil
1 Clove chopped garlic
1 Chopped shallot
2 Cups heavy cream
2 Tbsp. fresh chopped chives
7 Ounces smoked salmon, cut into strips
1.5 Pounds dry fettucini noodles
1 Cup grated Parmesan cheese
½ Cup frozen peas
Kosher salt to taste
Fresh ground black pepper to taste
Put a large pot of salted water on simmer and cover. Next, take a saucepan and heat up the olive oil, garlic and shallots over medium heat for three to five minutes.
Add the heavy cream and let simmer for 15 minutes over high heat. Add the grated Parmesan cheese, turn the heat down and allow the sauce to thicken. Test for seasoning and add salt and pepper as needed.
Add in the smoked salmon, peas and chives and gently fold them into the sauce, then turn it off and reserve on the side.
At this point, add your fettucini noodles to the simmering water and cook it al dente and strain. I usually drizzle a little olive oil on the pasta afterwards to prevent it from sticking in the colander. Take the cooked pasta and portion it out into bowls and ladle the Smoked Salmon Alfredo Sauce over the pasta. Garnish with chopped chives, cherry tomatoes or fresh shaved Parmesan cheese.
I always like to make things as easy as possible and I am a firm believer in using some of the high-quality powdered alfredo sauce mixes or even a pre-made cream sauce right off the shelf and then enhancing it with some extra cheese and seasoning. This is especially helpful when you’re cooking in a small galley that might not have a big enough fridge to hold everything you might have at home. You can also make this alfredo sauce without the smoked salmon and use the pasta as a base for some fresh grilled fish.