- 1 lb fettuccine (you may find you need less)
- 1 tsp butter
- 1/2 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 cup carrots, shredded (I used a small pkg of pre-cut carrot coleslaw)
- 1/2 tsp dijon mustard
- 2 cups 1% or 2% milk
- 2 tsps cornstarch
- coarse salt and freshly ground black pepper
- 1 egg yolk
- 1/2 cup Parmesan cheese, grated
- 1 small head of broccoli, florets (optional)
- 8-10 smoked salmon thin slices
- fresh basil, torn by hand (when serving)
2. In a medium shallow pot, on medium high heat, add in the butter and olive oil. Once it comes up to temp, add in the chopped onion and minced garlic, and saute for 2 minutes. Add in the shredded carrots, and dijon mustard, saute for another minute or so. Lower the heat to medium.
3. Pour in the milk and let it come up to temp, then whisk in the cornstarch, salt, pepper, and egg yolk. Keep whisking until the sauce starts to thicken and come together. Sprinkle in the Parmesan cheese and add in the broccoli florets if you wish. Turn the heat off once the sauce has come together.
4. Add in the cooked fettuccine. Using tongs, gently fold the sauce and fettuccine together. Make sure to taste the finished dish and see if it needs more salt or pepper. After plating the fettuccine, place 4 pieces of smoked salmon right on top of the pasta. Then tear a few basil leaves right on top. Serve immediately and enjoy!
Cook's Tip: If you find after you toss in the fettuccine noodles the sauce becomes too thick, go ahead and pour 1/4 cup of warm milk at a time; until you get the consistency you desire. This should help loosen the sauce.