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Dairy
Easy
40 Minutes
Diets 
Growing up in Panama, one of my favorite restaurants had this dish on the menu. I was probably the only 12-year-old who would consistently order it over mac and cheese or penne à la vodka. I love recreating recipes from my childhood, and this combo is spectacular.
1 pound Tuscanini Fettuccine
3 tablespoons butter
8 ounces smoked salmon, chopped
1 and 1/2 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup grated Tuscanini Parmesan
extra grated Tuscanini Parmesan
chopped parsley
Bring a large saucepan of generously salted water to a rolling boil over medium-high heat. Cook fettuccine according to package directions, drain, and set aside.
In a medium saucepan, melt butter over medium heat. Add smoked salmon and sauté for two minutes.
Add heavy cream, salt, and pepper. Mix well and bring to a gentle simmer.
Stir in Parmesan and return to a simmer, stirring occasionally until the sauce thickens slightly, about one more minute.
Add pasta to the sauce and mix well to coat. Serve immediately with extra Parmesan and parsley.
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Can I use the Tuscanini Alfredo sauce that just came out?
YES! Great idea 🙂