Step 1

In a wide frying pan, melt butter.

Step 2

Add ½ cup of the cream and boil rapidly until large, shiny bubbles form; stir occasionally. Reduce heat to medium-low. Add cooked pasta to the sauce.

Step 3

Toss and add cheese and remaining cream, a little at a time. The pasta should be kept moist but not too liquidy. Gently mix in the trimmed smoked salmon.

Step 4

Season with salt and pepper and grate nutmeg over the pasta. Serve the smoked salmon fettuccine immediately. Pairs well with a crusty bread and a homemade garlic bread dipping oil loaded with a variety of Italian style herbs.