2 cups heavy cream 1 pound fresh fettuccine pasta in 1/4-inch wide strips or substitute dried fettuccine salt 1/2 pound smoked salmon (best quality) 1/4 cup freshly grated Parmesan cheese freshly ground black pepper
In a large heavy skillet, bring the cream to the boil.
Cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes. Cook the fettuccine in the boiling, salted water until done, but still firm to the bite. Drain well.
While the pasta is cooking, stir the salmon and cheese into the cream. Cook over high heat for 2 to 3 minutes. Add the drained fettuccine to the skillet. Toss gently. Serve with a grinding of fresh pepper over the top.