In 2-cup measuring cup, combine heavy cream and milk and slowly stir into the cream cheese mixture, whisking constantly. Bring it to a boil, stirring occasionally.
1 cup heavy whipping cream, 1 cup milk
Stir in the Parmesan cheese, salt and pepper and continue to cook until desired thickness. (Note: the sauce thickens rather quickly. If the sauce thickened too much, add a bit of milk to thin it.)
½ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground black pepper
Add pasta, smoked salmon, parsley and lemon juice. Toss everything until well combined. Serve immediately.
8 oz smoked salmon, 1-2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice
Notes
Note 1: You can substitute fettucini with spaghetti or angel hair pasta if needed. Note 2: For the best results, buy a block of parmesan cheese, and grate it yourself. Pre-grated varieties contain anti-caking agents that prevent them from melting completely. Storing Tips: - Smoked salmon fettuccine alfredo is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for 3-4 days. - Reheat slowly over low heat, and add extra milk or heavy cream as needed to thin out the sauce. - Smoked salmon alfredo can be frozen for up to 2 months! Just note that the taste and texture may change slightly.