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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
The recipe is excellent. The pasta became rather light and delicious despite the cream, salmon, and butter!
Fantastic to hear Julia! Thanks so much for letting me know! N x
We made this tonight and it was so delicious! I was looking specifically for a salmon fettucine recipe and after perusing a few other sites and recipes, I found your recipe. I’m very glad I did!
The “every day” ingredients really made this a friendly recipe for a not-fancy cook like me. I did buy the Parmigiano Reggiano and was happy to make that investment. I liked that you gave options for some of the ingredients and explained what effect the substitutions would have on the flavor. We used the 1/4 cup of onion instead of a shallot and it tasted great.
Your instructions were clear and easy to follow. I especially appreciated the footnotes that explained the instructions in greater detail — so helpful! I look forward to trying more of your recipes. Thank you so much!
Oh wow! I’m so happy that you tried and enjoyed this Camille, thanks so much for letting me know! N x
Wow. Possibly the best Italian pasta dish I’ve made. Added a small clove of garlic & a tablespoon of tomato paste. Adding the water from the pasta: genius
I’m so thrilled to hear that Poppa Simmo! Thank you for letting me know – N x
Hi Nagi, i have made about a dozen of your recipes now and i have gone from average cook to super chef in only a matter of months!!! (at least thats what my family says). Anyway i have tried to make creamy pasta for years and could only manage soggy mess. One go at this and it just all fell into place. The best part is your recipes are not too difficult and don’t have fancy ingredients, yet they are amazing. Thank you so much for all that you share with us.
Hi Superstar Chef – virtual high five! I’m so thrilled you and your family are enjoying my recipes, THANK YOU for letting me know! Hope you’re having a great weekend! N x
I made this pasta recipe last night for dinner, and we both loved it! As background, I live in Southern S.E. Alaska, and have fished for, smoked and canned salmon for decades. I am always on the lookout for good recipes for my smoked salmon, and this really fit the bill. I didn’t have shallots, but found that fresh garlic was a good substitution. I also couldn’t find fresh Parmigiano Reggiano in my little home town, but found fresh parmesan to be a good substitute as well. Your “notes” are a huge help. Even though I am an experienced 60+ year old cook, your suggestion that the pasta be tossed in the sauce until it thickens and coats the strands was a great one and resulted in rich, tasty pasta that didn’t leave a puddle of sauce in the bottom of the bowl. This is a keeper. Thanks for sharing.
Oooohhhhh….you live a life I dream! Your very own salmon?? How I wish to visit Alaska one day and try it for myself! 🙂 N x
So good! I had a fresh salmon fillet that I cooked separately with a little garlic and salt a pepper, but the sauce- the sauce was beautiful! I will never make white sauce the old way again. It was perfect, thank you for sharing it!
If you like parmesan reggiano, have you tried freshly grated pecorino? It’s awesome.
Definitely yes!!! I switch between them 🙂 Pecorino is cheaper too!
Hi Nagi,
I just made your smoked salmon fettuccine and OMG. It was incredible. I mean, restaurant-quality good. Thanks so much. I love your website. Keep cooking!
Thanks,
Donna
Fantastic! I’m so glad to hear that Donna, thank you so much for coming back to let me know! N x
Hi Nagi,
I tried your butter chicken recipe yesterday and it was honestly the best I’ve ever had! I have some kings prawns and calamari and I’m considering making a creamy pasta following this recipe. Good idea or no? Any hints of tips you have for me will be appreciated.
Thanks!
Oh, I’m so glad you loved the butter chicken recipe!!! And YES this recipe will be absolutely fantastic with prawns and calamari! I would cook the prawns and calamari separately first, so you can be sure they won’t overcook. Then toss them in just to warm through at the end 🙂
Nagi, Thank you so much for posting your wonderful recipes. I am a pretty experienced cook who cooks everything from scratch. Your blog helps me to decide ” what’s for dinner.” I love your inventive creations. Thank you so much.
I’m so glad you enjoy my recipes Barbara! Very flattering! N x
Another cracker recipe Nagi. This is a perfect way to use my left over roast side of salmon! Yum
YES IT IS!!! 🙂
The pasta water tip is my absolute favorite, Nagi! I did not know about it and used to throw away the whole thing before I watched an episode of Anthony Bourdain’s where he did that and ever since, I have been in love with that technique! 🙂
I made this recipe over the weekend and it was awesome! I have attempted to make Alfredo sauce before and it always came out clumpy and heavy. This was perfectly smooth and light and allowed the salmon flavor to shine. Thank you!
You just made my day. THANK YOU!! So glad you loved it as much as I do! N x
Another winner Nagi! I couldn’t believe how delicious this turned out and it’s such a simple recipe which is what I love about your recipes. And using the pasta water was genius.
WOO HOO!!! So glad you enjoyed it Lydia!! Thank you so much for letting me know 🙂 And the pasta water tip? All credit to the Italians!! <3
Nagi I love that you talk about the water and the emulsification that really is gold! And hot smoked salmon…mmmmm ahhh this is such a kick ass recipe Nagi!!! I too am trying to make hot smoked salmon!
This looks delicious and can’t wait to try it! I am in love with the kitchen towel/linen shown in your gorgeous photos. Can you share your source?
This looks amazing, Nagi! Definitely something I would make next time I have extra smoked salmon on hand 🙂
Thanks Sabrina! I guess it could be made with smoked salmon! I haven’t tried that, but am sure it would be delish
Looks lovely Nagi. Cream is in every shopping trolley I push I am afraid to say. not all cream makes it into blog recipes but a lot of cream seems to be used around here. I love your pasta dish with salmon and you are very right. You only need a small amount of cream to make a stunning sauce
You?? Really?? I would not have guessed that!!!
Hi Nagi! Creamy, dreamy silky pasta with salmon – OMG! I’m slow in responding because my computer has been infected and Gary spent the whole day trying to rectify it – not good…so I’m going to get a new one tomorrow and install a protect program. PS We had leftover nachos because I made a full sheet tray with a double layer and there are only two of us eating! As for breakfast, they were fantastic! 🙂
GARY is so multi-talented!! How lucky you are!!! OK, I might have to try breakfast nachos one of these days….. 🙂
It is very hard to sit and read like a civilized human being when one is THAT close to drooling on one’s computer. I need to make this. This week. I still have some Chinook/spring/king salmon in the freezer. I don’t have any applewood or hickory chips left, so I’ll have to forgo smoking the fish, but I don’t think I’ll miss much, given the quality of the salmon. I haven’t been this excited about a pasta recipe in years. Thank you for this!
Ba ha ha!!! You crack me UP! 🙂