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Categories:Viewed: 43 - Published at: 8 years ago
Ingredients
- 2 cups heavy cream
- 1 lb fresh fettuccine, in 1/4-inch wide strips or 1 lb dry fettuccine
- to taste salt
- 12 lb smoked salmon (best quality)
- 14 cup parmesan cheese, freshly grated
- to taste black pepper, freshly ground
Method
- In a large heavy skillet, bring the cream to the boil.
- Cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes.
- Cook the fettuccini in the boiling, salted water until done, but still firm to the bite.
- Drain well.
- While the pasta is cooking, stir the salmon and cheese into the cream.
- Cook over high heat for 2 to 3 minutes.
- Add the drained fettuccini to the skillet.
- Toss gently.
- Serve with a grinding of fresh pepper over the top.
