Fettuccine with Smoked Salmon

1. 1

   In a large heavy skillet, bring the cream to the boil.

2. 2

   Cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes.

3. 3

   Cook the fettuccini in the boiling, salted water until done, but still firm to the bite.

4. 4

   Drain well.

5. 5

   While the pasta is cooking, stir the salmon and cheese into the cream.

6. 6

   Cook over high heat for 2 to 3 minutes.

7. 7

   Add the drained fettuccini to the skillet.

8. 8

   Toss gently.

9. 9

   Serve with a grinding of fresh pepper over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.