Smoked Salmon Fettuccine is an easy pasta recipe that's creamy and light and adds ricotta in perfect Italian style!
This recipe requires few ingredients and no special skills.
Fettuccine with smoked salmon and ricotta is a simple dish, but elegant and sophisticated at the same time. It's perfect for special occasions like Christmas dinner or New Year's Eve dinner!
This creamy version of smoked salmon pasta is made WITHOUT CREAM. The creaminess comes from the fresh ricotta, making the dish lighter but just as creamy. Season with lemon zest and parsley. It's a real pleasure!
In this recipe you will discover all the tricks and secrets to prepare the best smoked salmon pasta. Creamy and aromatic to perfection.
As for the pasta, we've decidedDurum wheat fettuccine stretched in bronze,which we think are solid and thick. You can also use fresh egg noodles for this dish. Or try our smoked salmon pasta recipe with short noodles - farfalle, mezze maniche and penne rigate are hands down the best!
Tasty and super quick to make, Creamy Smoked Salmon Fettuccini is a recipe to always keep in mind when you're short on time but really want to bring an elegant and delicious dish to the table.
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How to make Creamy Smoked Salmon Fettuccine
- construction time:10 mins
- Time to cook:15 minutes
- 350g fettuccini. we useTuscanini Bronze Pulled Durum Wheat Fettuccine
- 200g (70z) offresh ricotta
- 150 g (5 ounces) ofsmoked salmon
- 1 shallot
- 1 Bio-Lemons
- 2 tablespoonsExtra virgin olive oil
- 1/2 cup (120 ml) dry white wine
- 1 spoonful of chopped parsley
- salt and pepper to taste
kitchen utensils and equipment
You don't need any special kitchen utensils for the Italian Smoked Salmon Fettuccine because the recipe is very simple.
But it can definitely come in handy to have a good onegrater for lemon zest,eElectric parsley chopperIt is acutting boardChop the shallot and salmon.
APan with strainer for cooking and draining pastacan also be helpful. This type of pan allows the pasta to drain, saving the cooking water for the recipe. Or you can just use a simple onespaghetti spoonto get the fettuccine out of the water and into the pan.
It is also very beautiful and decorative to useHand painted Italian crockerySmoked salmon and ricotta fettuccine to serve during the holidays. Your table will look fantastic and elegant with this fabulous hand-painted Italian ceramic!
Step 1)- Start by boiling a pan of lightly salted water for the pasta. Approximately 2.5 liters (10 cups) of water with 1 tablespoon of coarse salt.
Then finely chop the shallot and cut the smoked salmon into small pieces.
Step 2)– Sauté the shallots in a pan with 2 tablespoons of oil. Then add the smoked salmon. Stir and cook over medium heat for a few minutes.
Reserve a few pieces of raw salmon. You will use them as a garnish for the dish.
Step 3)– Add dry white wine and let it evaporate over high heat. Cook for a further 2 minutes over medium-high heat, turn off the heat and set aside.
Now when the water is boiling add the thick salt. Then add the fettuccine and cook. Stick to the cooking time stated on the packaging. Depending on the thickness of the dough, this takes 6 to 10 minutes.
Level 4)– Place the ricotta, chopped parsley, a small ladleful of pasta cooking water, a pinch of salt and pepper and the lemon zest separately in a bowl.
OBS: If the lemon is too big, half will do. Make sure it's organic and be careful to only scrape the yellow part off the surface. The white part underneath is very bitter.
step 5)– Stir vigorously until a smooth and homogeneous cream is obtained.
If the cream seems too thick and compact, add some pasta cooking water. This depends on the amount of liquid in the ricotta. Stand aside.
Well, when the noodles are cooked, drain.Al dente.
step 6)– Relight the fire in the pan with the salmon. Then place the fettuccine directly on top of the salmon and stir.
Finally add the ricotta cream.
step 7)– Stir everything, turn off the heat and serve. Garnish with a few pieces of raw smoked salmon and a few sprigs of parsley.
Enjoy this Creamy Italian Smoked Salmon Fettuccine!
Can I store smoked salmon fettuccine in the fridge?
No, we do not recommend storing them in the fridge or freezer. Smoked Salmon Fettuccine should be consumed as soon as it is ready.
Characteristic of this recipe is the need to drain the pasta al dente and serve it hot immediately after seasoning.
This is a classic recipe we call "espressa" that is "made and eaten".
The risk is that the dish will lose its creaminess and softness as it cools. Therefore, we do not recommend storing or freezing it.
What's the best pasta with smoked salmon and ricotta sauce?
We use bronze stretched durum wheat fettuccine. This type of pasta withstands cooking well and does not spoil even after long serving.
Of course, egg noodles also go well with this dish. You can try making fresh egg noodles. With our step-by-step recipe, making perfect homemade fettuccine will be super easy!
But be careful, fresh pasta has a faster cooking time, so don't overcook it. The risk is that it sticks too much in the sauce.
If you prefer, you can use short pasta instead of fettuccine: farfalle, mezze maniche and penne rigate are certainly the most popular.
Creamy fettuccine with smoked salmon and ricotta: some variations
Pasta with smoked salmon (with cream)
Introducing a version of fettuccine with smoked salmon and fresh Italian ricotta for a lighter, more wholesome, lower-calorie meal. But the most famous and popular combination for this recipe, which is undoubtedly very tasty, is smoked salmon with cream.
Instead of preparing a separate cream, pour 250ml of fresh cream into the pan with the salmon. Cook for about 5 minutes so that the cream shrinks a bit and then season the pasta.
Smoked salmon noodles with zucchini
To enrich the flavor of your pasta dish, you can add vegetables. The vegetables that go best with smoked salmon are those with a sweet and delicate taste.
Zucchini definitely goes perfectly with the delicate flavor of salmon.
Here are our tips for the smoked salmon and zucchini pasta recipe. First wash the courgettes, cut them into cubes and fry them in a pan with a little extra virgin olive oil.
While the pasta is cooking, add the salmon, drizzle with 1/2 cup of white wine and let it evaporate over high heat. Prepare the ricotta cream according to the recipe. Finally, season the pasta with this delicious sauce.
You can also enrich the pasta with smoked salmon and ricotta by adding peas or asparagus tips.
Pasta with smoked salmon and vodka
Another tasty and quick option is pasta with smoked salmon and vodka.
This was one of the signature condiments in Italian cuisine in the 1970s, but it's still very popular.
The famous recipevodka penscalls for pennette and pancetta, but these can easily be substituted for fettuccine and smoked salmon for a sea-flavored vodka version.
The method follows the same steps as our recipe. The only difference is using 1/2 cup vodka instead of white wine to mix the salmon with the chives.
Pasta with fresh salmon
If you don't like the smoky taste, you can use fresh salmon.
Thoroughly clean the salmon slice, removing skin and bones. At this point, you can chop or grate it coarsely before cooking.
Fry the shallot, then cook the fish over low heat while the mass cooks; It only takes a few minutes. Then proceed as indicated.
This fresh pasta recipe with salmon and ricotta sure tastes milder. We recommend adding some ground black pepper or a few whole pink peppercorns when serving.