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Fettuccine with Smoked Salmon

Ingredients
  • 2 cups heavy cream
  • 1 lb. fresh fettuccini in 1/4-inch wide strips or substitute dried
  • salt
  • 1/2 lb. smoked salmon (best quality)
  • 1/4 cup freshly grated Parmesan cheese
  • freshly ground black pepper
Instructions

In a large heavy skillet, bring the cream to the boil. Cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes. Cook the fettuccini in the boiling, salted water until done, but still firm to the bite. Drain well. While the pasta is cooking, stir the salmon and cheese into the cream. Cook over high heat for 2 to 3 minutes. Add the drained fettuccini to the skillet. Toss gently. Serve with a grinding of fresh pepper over the top.

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