- 1 pound fettuccini
- 8 ounces cream cheese
- 2 tablespoons grated Parmesan
- 1/2 teaspoon Dijon
- 6 ounces chopped smoked salmon
- 3 grated hard-boiled eggs
Cook fettuccini; drain and reserve 3/4 cup pasta cooking water. In a pot, melt cream cheese, Parmesan and Dijon. Stir in pasta, cooking water and salmon. Top with capers, chives and eggs.