1-First, bring a large pot of salted water to a boil and cook the 8 oz (225 g) fettuccini according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside this step keeps your sauce from getting too thick later on.

2-Next, in a large skillet, melt the 3 tablespoons (40 g) unsalted butter over medium heat to start building that rich base.

3-Stir in the 4 oz (115 g) whipped cream cheese and the 2 pressed garlic cloves, whisking occasionally for about 2 minutes; don’t worry if it looks a bit curdled at first, it’ll smooth out! In a measuring cup, combine the 1 cup (240 ml) milk and ½ cup (120 ml) heavy whipping cream, then slowly pour this mixture into the skillet while whisking constantly to avoid lumps. Bring the sauce to a boil, stirring occasionally, and once it’s bubbling, add the ½ cup (55 g) grated Parmesan cheese, cooking until the sauce thickens beautifully.

4-If the sauce seems too thick, thin it with some of that reserved pasta water it’s a handy trick!

5-Finally, toss in the cooked fettuccini, 8 oz (225 g) flaked smoked salmon, 1-2 tablespoons chopped fresh parsley, and 1 tablespoon fresh lemon juice, stirring until everything combines perfectly. Serve it right away for the best creamy goodness.