I’ve written before about the “proper” way to make pastas. The way Italian Nonna’s do. The way real Italian restaurants do. It’s not about using loads and loads of sauce. The magic step that makes all the difference between a decent pasta and a really great one is tossing the pasta gently with the sauce and some of the pasta cooking water, just before serving. What this does is activate the starch in the water and it mingles with the oil in the sauce, so it becomes glossy and luscious and coats every strand of pasta. It’s called emulsification, and it’s the real-deal-proper-way to make pasta. Gone are the days of dumping of pile of pasta in a bowl and spooning over loads of sauce! And especially for creamy pastas, it’s an important step because that’s how to make less cream go further. Hence you can indulge in this creamy Alfredo Salmon Pasta without using an entire tub of cream. 🙂
Cream does not make my weekly shopping basket. In fact, I very rarely cook with cream. But I had leftovers from Christmas, and used some to make a Creamy Lemon Chicken and the rest for this. It’s been over 6 months since I shared a creamy pasta made with cream so I figure I’m due!!
I made this salmon pasta using hot smoked salmon which I purchased already smoked. I have attempted smoking my own salmon before, without success. I need to practice!!! However, this will be really lovely made with plain cooked salmon too, and I’ve provided directions for this in the recipe. The sauce is so beautifully creamy, it really doesn’t matter whether the salmon is smoked or not. But the hot smoked salmon definitely adds an edge to the flavour! Now, enough with the chatter. Who wants some Alfredo Salmon Pasta? – Nagi x
More ways to get your creamy pasta fix!
Fettucine Alfredo – also see One Pot Chicken Alfredo Pasta Creamy Chicken and Bacon Pasta Creamy Tomato Pasta Creamy Sun Dried Tomato Pasta Baked Mac and Cheese – and try the Shrimp version! Browse all pasta recipes
