Fettuccine Alfredo with Salmon & Summer Peas

Fettuccini Alfredo with Salmon and Peas

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Fettuccine Alfredo with Salmon & Peas is a bit of a twist on the classic. Alfredo is a dish that is made very differently depending on who is cooking. Many cooks, and cookbook recipes like to use heavy cream to make an Alfredo sauce.

Fettuccine Alfredo with Salmon and Peas

A Little History on Alfredo

The recipe Fettuccine Alfredo was originally created for a chef, Alfredo di Lelio, for his pregnant wife, Inez, who was suffering from nausea. She was having trouble keeping anything down until Alfredo created this dish. The story even involves some movie stars. Read about it here: The Origins of Fettuccine Alfredo. You can also read the story in the comment below this post, by Alfredo di Lelio’s granddaughter, Inez!

You Don’t Need Cream For Creamy Alfredo

Heavy cream, plus butter is a wonderful decadence that I like to save for great restaurant meals. The cream version of Fettuccine Alfredo, too me, is something I want on a winter evening,. Stepping out of the cold and into a beautiful, softly lit, Italian restaurant

.With husband in tow, it’s the first stop on a date night. And there’s a waiter standing at attention with a giant pepper grinder. And I would be wearing the most amazing shoes, whilst perusing the dessert menu for what comes next.

Coming back to reality, it’s summertime. And there is what seems to be an endless bounty of fresh, local, seasonal ingredients. Both from my own garden and beyond. I have, at this amazing time of year, wild BC sockeye salmon, as well as a garden bursting with fresh peas, and dill. So my Fettuccine Alfredo with Salmon and Peas is going to showcase the seasonal, freshness of those ingredients, instead of overpowering them with a heavy cream sauce.

Fettucini Alfredo with Salmon and Peas

Fettuccini Alfredo : Easy and Elegant

This is a simple, easy, and elegant recipe that takes hardly any time to put together, but tastes like you worked hard. The salmon grills in the time it takes for the pasta to cook, and for you to shell the peas. (But you can use frozen peas, too)

Just a note: Be sure not to forget, before draining your pasta, to scoop out a two-cup measure of the pasta water. It’s a key ingredient for this dish.

 Peas being shelled on a cutting board

If you like this recipe, I know you’re also going to love Spinach & Salmon Pasta or Lemon Pappardelle Asparagus Pasta

A bowl of pasta on a plate

Fettuccine Alfredo with Salmon & Summer Peas

Salmon and Peas are delicious additions to this classic Fettuccine Alfredo, made without cream.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 636 kcal


  • 1 lb dried fettuccine noodles
  • 2 tsp salt
  • 10 oz salmon fillet
  • salt and freshly ground pepper to taste
  • 1 lemon
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp fresh dill chopped
  • 1/2 cup peas


  • Fill a large pot with water and bring to a boil.
  • Oil grill and heat  to 350°
  • Season salmon fillet with salt and pepper.
  • Zest lemon over the fillet, then slice the lemon and arrange lemon slices over the fillet.
  • Grill salmon, skin side down,  20 minutes or until flesh is opaque and can be flaked with a fork. Briefly turn the fillet over, flesh side down, so that the salmon and lemons get a quick sear, about 1 minute.
  • Remove salmon to a plate. Remove and discard skin and break salmon up into large chunks.
  • Add fettuccine noodles and salt to boiling water, and cook until al dente, about 8 minutes.
  • Scoop out 2 cups of the pasta water and reserve.
  • Drain pasta and quickly return to the pot over low heat, along with butter and cheese, and toss until butter is melted.
  • Add pasta water a little at a time, tossing, until a creamy sauce is formed and is the consistency that you like.
  • Remove from heat, add salmon and peas and toss, adding more pasta water to thin the sauce if desired.
  • Serve immediately, sprinkled with fresh dill and with the grilled lemon slices for garnish.


The salmon fillet can alternatively be cooked in the oven instead of grilling. Bake at 400° on a parchment-lined baking sheet approximately 15 - 20 minutes.
Thawed, frozen peas can be substituted for fresh peas.


Serving: 1gCalories: 636kcalCarbohydrates: 90gProtein: 33gFat: 15gSaturated Fat: 6gCholesterol: 65mgSodium: 1340mgPotassium: 692mgFiber: 5gSugar: 4gVitamin A: 440IUVitamin C: 21.5mgCalcium: 115mgIron: 2.5mg
Tried this recipe? What changes did you make?Let us know how it was!



10 thoughts on “Fettuccine Alfredo with Salmon & Summer Peas


    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the website of “Il Vero Alfredo” .
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio



    Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
    Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
    Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
    Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
    Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di trasferirsi in un locale in una via del centro di Roma, ove aprì il suo primo ristorante che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
    Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
    Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
    Un aneddoto della vita di mio nonno. Alfredo fu un grande amico di Ettore Petrolini, che conobbe nei primi anni del 1900 in un incontro tra ragazzi del quartiere Trastevere (tra cui mio nonno) e ragazzi del Quartiere Monti (tra cui Petrolini). Fu proprio Petrolini che un giorno, già attore famoso, andando a trovare l’amico Alfredo, gli disse che lui era un “attore” della cucina romana nel mondo e gli consigliò di attaccare alle pareti del ristorante le sue foto con i noti personaggi soprattutto dello spettacolo, del cinema e della cultura in genere che erano ospiti di “Alfredo”. Anche ciò fa parte del cuore della bella tradizione di famiglia che continuo a rendere sempre viva con affetto ed entusiasmo.
    Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
    Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
    Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, distinti saluti
    Ines Di Lelio

    1. Dear Ines, Thank you so much for passing along the story of this dish and your family. Although I did know the background of Alfredo, it is delightful to hear it from you! Next year when we travel to Italy I hope to visit your restaurant and maybe meet you in person.

  2. My kids love pasta ! This is really easy to make. Love that you used fresh peas, it would taste so much better !

  3. Love this pasta dish.Just last week we made a pasta e salmon afumicato so creamy with the Panna and you are so right on the parmigiano deal. There is nothino that kicKS a pasts dish up a notch than with a good fresh grated regional parmigiano. GREAT WORK ! on this recipe.
    Have a great day.

  4. I love the idea of leaving the cream out during summer, or really any time of year. I made something similar last night using blue cheese and instead of cream I cut it with a bit of stock.

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