Creamy fettuccine Alfredo with smoked salmon and fresh broccoli florets on a white plate

Hapunan

Fettuccine Alfredo with Broccoli and Smoked Salmon

Name: Fettuccine Alfredo with Broccoli and Smoked Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: - 12 oz (340g) angel hair pasta or vermicelli, regular fettuccine will work *see note; - 6 tbsp butter; - 2 cups heavy cream; - 2 ¼ cups freshly grated Parmesan, plus more for serving; - 2 cups broccoli florets, diced; - 1 regular package of smoked salmon; - salt and pepper to taste; - 2 tsp parsley for garnish

When your soul needs comfort food, this is the dish that delivers pure, indulgent joy in under thirty minutes.

5.0 (3)

Prep

10 min

Luto

20 min

Kabuuan

30 min

Sinerve

Estilo

🍽 Elevated

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Originally Published Agosto 2019•Last Updated Setyembre 2024

This Fettuccine Alfredo with Broccoli and Smoked Salmon isn't exactly what you'd call a "healthy" dish—unless, of course, we're talking about healthy for the soul! 😉 The rich, creamy Alfredo sauce is absolutely indulgent and unforgettable. It's one of those decadent meals that I just have to enjoy at least once a year. Sure, I have plenty of lighter Alfredo recipes, but sometimes, you've got to make the real deal!

Despite its luxurious taste, this dish is incredibly quick to prepare. While I wouldn't label it as the perfect weeknight meal (there are definitely lighter options out there), it's ideal for those nights when you're looking to impress—like a cosy dinner date at home. With just a few simple ingredients and minimal effort, you can create a restaurant-quality dish that's sure to wow your special someone.

So, the next time you're craving something creamy, rich, and a little indulgent, whip up this Fettuccine Alfredo with Broccoli and Smoked Salmon. It's worth every single bite! 🍝💕

Mga Sangkap

Mga Serving:

340 g angel hair pasta or vermicelli, regular fettuccine will work *see note
85 g butter
480 ml heavy cream
540 ml freshly grated Parmesan, plus more for serving
480 ml broccoli florets, diced
1 regular package of smoked salmon
salt and pepper to taste
10 ml parsley for garnish

Mga Tagubilin

Pasta
1
Boil the pasta in a pot of generously salted water according to the package instructions until just under al dente.
Note: Angel hair pasta is my pasta of choice. However, due to it being so thin, it's very easy to overcook it, resulting in it breaking apart. As such, fettuccine is a safer choice.
Broccoli
2
Place your broccoli florets into a medium pan with 1/4 cup (60ml) of water, cover, bring to a simmer, and steam for 3 minutes or so until still crisp and bright green. Drain and keep warm.
Alfredo Sauce
3
Melt the butter in a large pan over medium-low heat. Stir in the heavy cream and allow the mixture to simmer very gently for a couple of minutes over the lowest heat, stirring occasionally. Allow this to simmer (again on the lowest heat) until your pasta is ready.
4
Using tongs, transfer the al dente pasta to your sauce, reserving the pasta boiling water, and mix it well, ensuring each pasta noodle is coated with the sauce. Sprinkle in the Parmesan and stir until it's melted. Season the sauce with salt and pepper to taste. Cook your pasta in the sauce for a minute or so on the lowest heat. Add some pasta water (1 tablespoon (15ml) at a time), if needed, to loosen the sauce into a silky and saucy consistency.
Assembly
5
Fold in the broccoli and about 1/3 of your smoked salmon. Divide between 4 plates. Top with the remaining smoked salmon, parsley, and more Parmesan, if desired.

FAQ

Can I make Fettuccine Alfredo with broccoli and smoked salmon ahead of time?+

You can prepare the components separately—cook the pasta and broccoli up to 2 days ahead and store them in the fridge, plus slice your smoked salmon in advance. However, make the Alfredo sauce fresh just before serving, as it can break or become grainy if reheated.

What can I substitute for heavy cream in this Alfredo recipe?+

You can use half-and-half or whole milk mixed with cream cheese for a lighter version, though the sauce won't be quite as rich. Alternatively, use crème fraîche or mascarpone in place of some of the cream for a tangier flavor.

Why is my Alfredo sauce breaking or getting lumpy?+

This usually happens from cooking the sauce too hot or too quickly—keep your heat at medium and stir constantly. Make sure to grate your Parmesan fresh (not pre-shredded with anti-caking agents) and add it slowly off heat so it melts smoothly into the cream.

Can I use regular fettuccine instead of angel hair pasta for this recipe?+

Absolutely—in fact, the recipe notes that regular fettuccine is actually safer since angel hair is so thin it breaks easily when overcooked. Just follow the package cooking time and stop 1 minute before al dente since the pasta will continue cooking slightly when you toss it with the hot Alfredo sauce.