First, is it fettuccine or fettucini? I can find it both ways. It’s allegedly spring in Alaska, though we awoke to a dusting of snow on Monday morning, 4 inches in some parts of town. Even by Alaska standards this was late in the season and considered by most to be grossly unfair. The blustery weather, difficulty acclimating to post-vacation schedules, plus a long weekend in the office called for serious measures, so tonight we decided the springtime pasta detente (no pun, no pun) had to be lifted. The salmon have yet to return, but there was a lonely smoked king salmon filet in the fridge left over from a Friday night dinner gathering. Any decent kitchen will pretty much always have the right ingredients for a little Alfredo, which isn’t necessarily a good thing in these days of excess, but so be it.
1/4 cup of butter
1 cup heavy cream
1 cup grated Parmesan (fresh!)
8 ounces fresh fettuccine (or tagiatelle/pappardelle)
1 smoked salmon filet, flaked and crumbled
salt and pepper to taste
pinch of grated nutmeg
pinch of fresh chopped parsley
Melt the butter in a large skillet, add the cream and bring to a simmer. Hold for 5 minutes and add the Parmesan and most of the salmon – hold some of each for sprinkling over the top of the finished plates. Salt and pepper the sauce to taste and remove from the heat. Bring a pot of water to a hard boil, add the pasta and cook to al dente. Drain, rinse, and toss with the Alfredo sauce. Sprinkle with a bit of grated nutmeg, the remaining cheese, parsley and the salmon you held in reserve.