Restaurants›Verona›Fettucine Al Salmone Recipe

Fettucine Al Salmone Recipe

Inspired by Verona
Time30m
Serves4

Make Fettucine Al Salmone Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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PASTA

SAUCE & ASSEMBLY

Method

PASTA

1

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package for al dente (usually 8–11 minutes for dried; 2–3 minutes for fresh). Stir occasionally to prevent sticking.

2

Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside while you finish the sauce. Do not rinse.

SAUCE & ASSEMBLY

3

Sauté aromatics

While the pasta cooks, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until butter is melted and foaming. Add 1 finely minced shallot and sauté 2–3 minutes until softened but not browned. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant.

4

Deglaze

Pour in 1 tablespoon dry white wine to deglaze the pan, scraping any browned bits from the bottom. Cook 1 minute to reduce slightly and burn off alcohol.

5

Make cream base

Lower heat to medium-low and add 1 cup heavy cream to the skillet. Stir to combine and bring to a gentle simmer (do not boil). Add 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice. Simmer 2–3 minutes until sauce begins to thicken slightly.

6

Finish sauce

Whisk in 1 cup freshly grated Parmigiano-Reggiano a handful at a time until melted and smooth. If the sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to loosen to desired consistency.

7

Add salmon and season

Turn heat to low. Add 8 oz bite-size strips of smoked or cold-smoked salmon and gently fold into the sauce to warm through (about 1–2 minutes). Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using. Taste and adjust seasoning.

8

Combine with pasta

Add the drained fettuccine to the skillet (or add sauce to the pasta pot) and toss thoroughly to coat the pasta with the sauce. If needed, add a splash more reserved pasta water to help the sauce cling to the noodles and achieve a silky texture.

9

Finish and serve

Remove from heat and stir in 2 tablespoons chopped fresh dill (or chives). Divide among 4 plates, sprinkle additional grated cheese and a small drizzle of olive oil if desired. Serve immediately with lemon wedges on the side.