Fettuccine Alfredo

Fettuccine Alfredo

There’s nothing healthy about this dish! Unless if you consider “healthy for the soul” healthy! But the beauty and richness of the sauce is unforgettable. It’s one of those dishes that I must have at least once a year. I have lots of other lighter Alfredo recipes, but once in a while, I have to make the real thing!

The dish takes minutes to put together. I won’t suggest it’s a perfect weeknight meal (lots of healthier options out there), but it may just be a perfect dinner date dish! You can easily pull off this masterpiece with very little effort!

I absolutely love the colours and the textural contrast brought by adding broccoli and smoked salmon!

Hope you guys give it a try!

Yields4 Servings

 12 oz (340g) angel hair pasta or vermicelli, regular fettuccine will work *see note
 6 tbsp butter
 2 cups heavy cream
 2 ¼ cups freshly grated Parmesan, plus more for serving
 2 cups broccoli florets, diced
 1 regular package of smoked salmon
 salt and pepper to taste
 2 tsp parsley for garnish

1

Boil pasta in a pot of generously salted water in accordance to the package instruction to just under al dente.

2

Place your broccoli florets into a medium pan with 1/4 cup of water, cover, bring to simmer and steam for 3 minutes or so until still crisp and bright green. Drain and keep warm.

3

Melt butter in a large pan over medium low heat. Stir in the heavy cream and allow the mixture to simmer very gently for a couple of minutes over the lowest heat, stirring occasionally. Allow this to simmer (again on the lowest heat) until your pasta is ready.

4

Using tongs, transfer al dente pasta to your sauce, reserving the pasta boiling water and mix it well, ensuring each pasta noodle is coated with the sauce. Sprinkle in the Parmesan and stir until it's melted. Season the sauce with salt and pepper to taste. Cook your pasta in the sauce for a minute or so on the lowest heat. Add some pasta water (a tablespoon at a time), if needed, to loosen the sauce into silky and saucy consistency.

5

Fold in the broccoli and about 1/3 of your smoked salmon. Divide between 4 plates. Top with the remaining smoked salmon, parsley and more Parmesan, if desired.

Note:
6

Angle hair pasta is my pasta of choice. However, due to it being so thin, it's very easy to overcook it, resulting in it breaking apart. As such, fettuccine is a safer choice.

Ingredients

 12 oz (340g) angel hair pasta or vermicelli, regular fettuccine will work *see note
 6 tbsp butter
 2 cups heavy cream
 2 ¼ cups freshly grated Parmesan, plus more for serving
 2 cups broccoli florets, diced
 1 regular package of smoked salmon
 salt and pepper to taste
 2 tsp parsley for garnish

Directions

1

Boil pasta in a pot of generously salted water in accordance to the package instruction to just under al dente.

2

Place your broccoli florets into a medium pan with 1/4 cup of water, cover, bring to simmer and steam for 3 minutes or so until still crisp and bright green. Drain and keep warm.

3

Melt butter in a large pan over medium low heat. Stir in the heavy cream and allow the mixture to simmer very gently for a couple of minutes over the lowest heat, stirring occasionally. Allow this to simmer (again on the lowest heat) until your pasta is ready.

4

Using tongs, transfer al dente pasta to your sauce, reserving the pasta boiling water and mix it well, ensuring each pasta noodle is coated with the sauce. Sprinkle in the Parmesan and stir until it's melted. Season the sauce with salt and pepper to taste. Cook your pasta in the sauce for a minute or so on the lowest heat. Add some pasta water (a tablespoon at a time), if needed, to loosen the sauce into silky and saucy consistency.

5

Fold in the broccoli and about 1/3 of your smoked salmon. Divide between 4 plates. Top with the remaining smoked salmon, parsley and more Parmesan, if desired.

Note:
6

Angle hair pasta is my pasta of choice. However, due to it being so thin, it's very easy to overcook it, resulting in it breaking apart. As such, fettuccine is a safer choice.

Alfredo

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