Perfect pasta: salmon fettuccine and tortellini carbonara

On a busy weeknight, a plate of pasta is the perfect meal to make. But you can make it even better with a few more steps and ingredients.

Usually served on bagels or black bread, smoked salmon becomes the star in this easy pasta dish. The subtle flavours of the salmon work wonderfully with its ubiquitous co-star — cream cheese.

Preparation time 10 minutes 

Cooking time 15 minutes 

Serves 4

• 350 g (12 oz) fettuccine
• 30 g (2 tbsp) unsalted butter
• 30 ml (2 tbsp) extra-virgin olive oil
• 1 onion, finely chopped
• 75 g (3 oz) smoked salmon, chopped
• 125 g (1/2 c) cream cheese
• 150 ml (2/3 c) heavy cream
• 1 ml (1/4 tsp) salt
• 0.5 ml (1/8 tsp) freshly ground black pepper
• 15 ml (1 tbsp) chopped fresh dill1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat and add the butter and oil. Heat until the butter melts, then stir in the onion. Cook, stirring occasionally, until the onions start to soften, two to three minutes.
  3. Add the salmon and cook until opaque, one minute. Stir in the cream cheese and cook, stirring until it melts, about 45 seconds.
  4. Pour in the cream and cook until hot, one minute. Remove from the heat and stir in the fettuccine. Toss until well-coated. Stir in the salt, pepper and dill and serve.

To lighten up this dish, use half the amount of oil and butter, use reduced-fat cream cheese and substitute two percent milk for the cream. Avoid boiling the sauce because the lower fat content could cause it to separate.

Carbonara sauce often tastes overly rich and heavy due to the gobs and gobs of added cream. This lighter version gets its rich, silky texture from a few eggs instead. The earthy flavour of mushrooms rounds out the sauce nicely.

Preparation time 15 minutes 

Cooking time 20 minutes 

Serves 4

• 500 g (1 lb) tortellini
• 3 eggs, lightly beaten
• 125 ml (1/2 c) milk
• 75 g (3/4 c) grated Romano cheese
• 1 ml (1/4 tsp) salt
• 1 ml (1/4 tsp) freshly ground black pepper
• 6 slices bacon, chopped
• 150 g (1 c) chopped onion
• 200 g (2 c) sliced mushrooms
• 30 ml (2 tbsp) dry vermouth

1. Cook the tortellini according to the package directions, then drain.
2. Meanwhile, combine the eggs, milk, Romano, salt and pepper in a small bowl.
3. Heat a large nonstick skillet over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat renders out, about five minutes. Add the onions and cook until they begin to soften, about two minutes.
4. Stir in the mushrooms and cook, stirring occasionally, until the onion is slightly brown and the mushrooms release their liquid, five to six minutes. Add the vermouth and cook until almost evaporated, about one minute.
5. Add the tortellini and stir until hot, about 30 seconds. Add the egg mixture and stir until creamy, about 30 seconds. Remove from the heat and serve immediately.

If you don't have tortellini on hand, use your favourite strand pasta like spaghetti, fettuccine or linguine.

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