Copper River Smoked Salmon Fettuccine Alfredo
Prep Time: 20 minutes
12 oz. egg fettuccine pasta
2 cups heavy cream
3 Tablespoons unsalted butter
1-2 squeezes of juice from lemon
pinch of freshly grated nutmeg
1/2 cup grated Parmesiano-Reggiano cheese
1/4 teaspoon white pepper
6 oz. fillet of smoked salmon, flaked
salt to taste
Bring large pot of salted water to a boil. Add fettuccini and cook according to directions.
Meanwhile, in a large heavy skillet, bring 1 1/2 cups cream and the butter to a simmer. Cook over medium heat, stirring occasionally, just until butter melts, about 3 minutes. Add the white pepper, nutmeg and salt. Taste as you go for salt content – the cheese will add salt, so don’t overdo it.
Add the cheese and stir until sauce is silky and just thick enough to coat the back of a spoon – about a minute or two. Then add a squeeze or two of fresh lemon. Add salmon (reserving a little to garnish on top after plating), drained pasta and remaining 1/2 cup cream to the sauce. Gently toss for a minute over low heat to coat the pasta. Taste again and season if necessary.
Add a little sprinkle of fresh chives on top for color, if you like.
Alaskan wild salon is amazing – this recipe gets made with Copper River sockeye (red) salmon that is caught near Chitna and then smoked here at home.