Ingredients

8 oz / 250g dried fettuccine

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

6-7 oz / 180 – 200g hot smoked salmon fillet, flaked

Fresh parsley (optional)

Extra Parmigiano Reggiano for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente—firm but cooked through. Reserve 1/2 cup of the pasta water plus an extra mug just in case, then drain the pasta in a colander.

Step 2: While the pasta cooks, melt the butter in a deep frying pan over medium-high heat.

Step 3: Add the finely minced shallots and sauté for about 2 minutes until tender.

Step 4: Stir in the heavy cream and bring it to a boil. Reduce heat to medium-low and let it simmer for 3 minutes.

Step 5: Remove the pan from heat, then stir in the grated Parmigiano Reggiano, salt, and black pepper until the sauce is smooth.

Step 6: Add the cooked pasta and 1/2 cup of the reserved pasta water to the sauce in the pan. Gently fold in the flaked smoked salmon.

Step 7: Return the pan to medium heat and toss gently for 1.5 to 2 minutes to coat the pasta and allow the sauce to emulsify. The sauce should cling to the pasta without pooling at the bottom.

Step 8: Remove from heat and serve immediately. Garnish with extra Parmigiano Reggiano and fresh parsley if desired.

Tips & Variations

If you can’t find hot smoked salmon, cold-smoked salmon can be used but adds a milder flavor—consider adding a squeeze of lemon for brightness.

For a lighter version, substitute half the cream with whole milk or use a lower-fat cream alternative.

Freshly grated Parmigiano Reggiano is essential for a creamy texture and rich flavor; avoid pre-grated cheese when possible.

If the sauce is too thick, add a little more reserved pasta water to loosen it up while tossing.

Try adding garlic with the shallots for a more aromatic sauce.

FAQs

Can I use other types of pasta for this recipe?

Yes, while fettuccine is traditional, you can substitute with linguine, tagliatelle, or even penne. Just adjust the cooking time according to the pasta’s package instructions.

What if I don’t have Parmigiano Reggiano?

Grana Padano or Pecorino Romano can be used as alternatives, but keep in mind they have slightly different flavors. Avoid using pre-shredded parmesan blends as they can affect the sauce’s texture.