Fettuccine with Smoked Salmon

• 2 cups heavy cream
• 1 lb fresh fettuccine, in 1/4-inch wide strips or 1 lb dry fettuccine
• to taste salt
• 12 lb smoked salmon (best quality)
• 14 cup parmesan cheese, freshly grated
• to taste black pepper, freshly ground

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

heavy cream, fresh fettuccine, salt, salmon, parmesan cheese, black pepper

Taken from www.food.com/recipe/fettuccine-with-smoked-salmon-5423 (may not work)