Pasta tossed with a creamy parmesan sauce and flakes of salmon. Alfredo pasta made the real proper restaurant way, you only need 1/2 cup of cream to serve 3. It’s simple, it’s magic, it’s the way real Italian pastas are made. No need to drown this salmon pasta in cream!
I’ve written before about the “proper” way to make pastas. The way Italian Nonna’s do. The way real Italian restaurants do.
It’s not about using loads and loads of sauce. The magic step that makes all the difference between a decent pasta and a really great one is tossing the pasta gently with the sauce and some of the pasta cooking water, just before serving.
What this does is activate the starch in the water and it mingles with the oil in the sauce, so it becomes glossy and luscious and coats every strand of pasta. It’s called emulsification, and it’s the real-deal-proper-way to make pasta.
Gone are the days of dumping of pile of pasta in a bowl and spooning over loads of sauce! And especially for creamy pastas, it’s an important step because that’s how to make less cream go further.
Hence you can indulge in this creamy Alfredo Salmon Pasta without using an entire tub of cream. 🙂
Cream does not make my weekly shopping basket. In fact, I very rarely cook with cream. But I had leftovers from Christmas, and used some to make a Creamy Lemon Chicken and the rest for this.
It’s been over 6 months since I shared a creamy pasta made with cream so I figure I’m due!!
I made this salmon pasta using hot smoked salmon which I purchased already smoked. I have attempted smoking my own salmon before, without success. I need to practice!!!
However, this will be really lovely made with plain cooked salmon too, and I’ve provided directions for this in the recipe. The sauce is so beautifully creamy, it really doesn’t matter whether the salmon is smoked or not. But the hot smoked salmon definitely adds an edge to the flavour!
Now, enough with the chatter. Who wants some Alfredo Salmon Pasta? – Nagi x
More ways to get your creamy pasta fix!
Fettucine Alfredo – also see One Pot Chicken Alfredo Pasta
Baked Mac and Cheese – and try the Shrimp version!
Browse all pasta recipes
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Salmon Alfredo Pasta
Ingredients
- 8 oz / 250g dried fettuccine
- 3 tbsp / 50g unsalted butter
- 1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
- ½ cup / 125 ml heavy cream (Note 2)
- ¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
- ¼ teaspoon salt
- Good grind of black pepper
- 6-7 oz / 180 – 200g hot smoked salmon fillet , flaked (Note 5)
Garnish
- Fresh parsley (optional)
- Extra Parmigiano Reggiano
Instructions
- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
- Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
- Add the shallots and sauté for 2 minutes or until tender.
- Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
- Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
- TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
- Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 – 2 minutes, until the sauce coats the pasta – there should be no sauce pooled at the bottom of the skillet. (Note 7)
- Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Recipe Notes:
My husband has a wood smoker and makes delicious smoked salmon. I always buy extra for left overs. I was looking for a light salmon pasta dish. Made this for tonights diner, it was by far my favorite. I will make this again. Thank you for the great recipe.
That sounds amazing Cynthia!!
Does the salmon have to be cooked when you add it to the mix?
Hi Abla, the recipe used hot smoked salmon – so yes it is cooked – N x
Great recipe thanks thoroughly enjoyed it.
Have you ever added white wine to the recipe?
Have made this with fresh salmon and also smoked salmon. Used Dill instead of parsley. This is such a quick and easy meal to make so it has become a firm favourite.
Thanks Nagi
I made your bread & butter pudding last night and this for lunch. It’s sooo delish. I’ve tried making this a couple of times before but nothing like this. I’m obsessed! Going to try out another recipe tonight. Thanks a lot!!
Wahoo, that’s awesome Afiyah!
I made this with canned salmon to save time and money…delicious, thank you ! Much Love!
Hi Nagi!
I have a question. Can you use shredded Parmesan cheese?
Hi Brittney, I talk about this in the recipe notes ☺️
Hi Nagi
I feel like trying out this recipe.
What is the measurement of cheese in grams?
Thanks in advance.
Hi Aisha, about 75g plus more for garnish – N x
Hi Nagi, Can you check this recipe, it is a family favourite and was requested by my 12 y.o. for dinner.
I can see the photos at the start and the comments section at the end but not the recipe.
Thanks
A perfect meal for all of my family and friends, they enjoyed! … Very delicious…it was awesome!
Greetings from Greece.
Hi Nag,
I’ve never cooked with the hot smoked salmon before, is it spicy? I’ve got normal Tassell smoked salmon to use just in case it is, but wanted to ask you first.
Thanks!
Jane
Not spicy at all! 🙂
Hi Nag, I’d love to attempt this recipe, but not sure of the UK equivalent of measurements in oz or gms. Any chance you coulld let me have these? Also is heavy cream our equivalent of double cream? Thank you so much.
Hi Shona! Yes heavy cream is double cream, and yep, I’ve updated the recipe with ml! N xx
Great recipe. Absolutely love. Make it all the time now. Due to heavy cream constraints one night, I used coconut cream instead. Not coconut milk. Still very good, and since it wasn’t dairy, it actually froze better, and I had it months later. It like Thai\Italian. Very Palo if you use zucchini noodles.
Totally agree about the cheese selection. Its worth the extra effort to move beyond regular parmesan. My grocery store rarely carries it, but my kids even know which one to look for now.
One more compliment for you. The pasta water trick is such a game changer. I do so many more pasta recipes that way now, which is why I exercise more. Thanks for a great recipe with info that can be used in many different meals.
That’s terrific Brian! Thanks for letting me know! N xx ❤️
I can’t seem to find heavy cream in Japan! What do I do? I’m seeing something called pantry cream.
That should be fine Shaunsie!
Can I sub tuna for a budget version? (The hot smoked salmon version sounds delicious and I will def try it in the next few weeks!)
Absolutely Becca! YUM!
Alfredo pasta with cream is not Italian , what your call Alfredo is pasta toasted with buttter and Parmesan., pasta “burro e parmigiano “. So please do stop to call pasta with cream sauce Italian. Thanks a lot. I’m a chef and I’m born and raise in Italy. And one more thing is Nonna, not nona.
That was unnecessary
Take a breath Sebsationo … & chill out 😞
The recipe is delicious thankyou Nagi, your recipes are fabulous, thanks for sharing.
Cheers Jules
Sending over a virtual hug! 😂 N xx
Thanks for the input Sebastiano!
Nonna Nonna Nonna!!!!!!’
Please change it.
Una Nonna
CHANGED!
Thanks Nagi. Your recipes are fantastic! This one was so easy and delicious!
Loved the pasta water tip!
Thanks Toni! So glad you enjoyed this! N xx
This dish was perfect. I added peas as well.
That’s terrific Carol! So pleased you enjoyed it, thanks for letting me know – N xx
Hey! Thanks for the recipe, extremely good food. Just one quick thing, I would have liked to read the ”notes” before the actual cooking part of the recipe. I noticed it only when I was finishing my dish so it didn’t end up 10/10. But even without those extra tips, super good!
I cooked this tonight for: a 96 yr old, his 94 yr old sister, an 8 and 9 yr old and five others in between. My son in law cooked a steelhead salmon from Alaska on the grill. I had no idea who would like it or not. When someone likes a dish in our family we call it a plate licker. Home chefs take notice: this is a plate licker!
Thanks ever so much for a great recipe!!
steelhead is an ocean going trout not salmon.
Steelheads’ meat is pink like that of a salmon, and is more flavorful than the light-colored meat of a Rainbow Trout.
DFO biologists recognize steelhead to be more closely related to salmon than trout.
Thanks Claire, glad to hear you enjoyed it! I bet it was extra delish with an Alaskan salmon! N xx