Preheat oven to 400 degrees. Line baking sheet with parchment paper
Roast salmon, skin side down, on prepared baking sheet until cooked through, 15 minutes. When cool enough to handle, remove skin and break salmon into chunks.
Cook fettuccine in a large pot of boiling salted water according to package directions. Reserve 1/2 cup of pasta cooking water, then drain.
Melt butter in a large saucepan over medium heat. Add shallots, cook 2 minutes, then add cream and reserved pasta water. Bring sauce to a boil; simmer over medium-high heat until thickened, 3-4 minutes.
Add fettuccine and pecorino to pan and toss to coat. Remove pan and toss to coat. Remove pan from heat. Stir in capers, chives, zest, and salmon; season with salt and pepper.
Recipe from Cuisine at Home. 649 cal. 35g total fat (18 sat)
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