Description
Unlock the secret to a fast, flavorful, and incredibly satisfying dinner with this creamy hot smoked salmon pasta. It’s a perfect blend of rich sauce, flaky fish, and al dente pasta that will become your new favorite.
Ingredients
Scale
- 8 oz (225g) fettuccine or preferred pasta
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional, e.g., Pinot Grigio)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 6 oz (170g) hot smoked salmon, flaked into pieces
- 1/4 cup fresh dill, chopped (or parsley/chives)
- Salt and freshly cracked black pepper to taste
- Pinch of freshly grated nutmeg (optional)
- 1/2 cup reserved pasta water (approx.)
Instructions
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- While pasta cooks, heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add diced onion and sauté until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant. If using, deglaze with white wine and let it reduce by half, scraping up any browned bits.
- Pour in heavy cream and broth. Bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
- Gently fold in the flaked hot smoked salmon. Warm through for 1-2 minutes, being careful not to overcook.
- Add the drained pasta to the skillet with the sauce. Toss well to combine, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency and coats the pasta beautifully.
- Serve immediately, garnished generously with fresh dill (or preferred herbs) and extra Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 20 mins