Fettuccine with Smoked Salmon, Vodka & Dill

This is the kind of pasta that makes people think you spent hours in the kitchen when you really spent about 30 minutes.

Smoked salmon, cream, butter, and a splash of vodka come together in a sauce so luxurious it coats every strand of fettuccine in velvety richness. Fresh dill cuts through all that decadence with a bright, herby lift, and a generous dusting of Parmesan pulls everything together.

Open a bottle of something cold and crisp. You’ve earned it.

Chef Tips

• Toss the drained pasta directly in the pan with the sauce over low heat; this helps the noodles absorb the cream and creates a silkier finish
• The vodka is optional but it opens up flavors in the cream that you can’t get otherwise; it cooks off quickly so don’t skip it
• Use good-quality cold-smoked salmon for the best texture; hot-smoked salmon will crumble and flake differently

Variations

• Swap the fettuccine for pappardelle or linguine
• Add capers and a squeeze of lemon for a brighter, punchier version
• Stir in baby spinach at the end for a pop of color and a hint of earthiness