Smoked Salmon Fettucine



1 pound egg fettucine
1 pint heavy cream
3 TBS butter
2 oz. grated Parmesan cheese (preferably Reggiano) (approx 1 cup)
5-6 oz. smoked salmon
salt
pepper
nutmeg

In a large dutch oven or pot, boil sufficient water to cook pasta.

While water is heating, put butter and 1-1/2 cups of the cream in a 5-6 qt. saucepan. Bring to a simmer, then lower heat and reduce over 12-15 minutes.

I like to use a food processor to grate the Parmesan. If smoked salmon has skin on, remove skin. Either chop salmon into flakes, or pulse in food processor to same effect.

Add remainder of cream, plus the salt, pepper, and nutmeg to the sauce.

Cook and drain pasta.

Pour sauce into the warm dutch oven or pot which was used for cooking the pasta. (Mixing sauce, pasta, and salmon in a cold pot or bowl doesn't work nearly as well for having the ingredients combine properly and coat the pasta.) Add pasta, 3/4 cup of the Parmesan cheese, and the salmon. Toss thoroughly to combine ingredients and coat pasta. Serve immediately, garnish with remainder of Parmesan cheese.

Serves 4.

My family asked me to write this recipe down, unlike some of the other experiments.

Posted: Tue - September 6, 2005 at 09:55 PM        

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