1 tsp chicken or vegetable stock powder , or 1 bouillon cube, crumbled (Note 4)
Finely ground pepper + salt
Instructions
Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent – about 2 minutes.
Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
Serve immediately, garnished with more parmesan and parsley if desired.
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)
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.
